2 cans of chickpeas, drained thoroughly
1 cup diced celery
2 teaspoons fresh dill, finely diced/minced
1/2 cup diced bread and butter pickles
1 tablespoon + 1 teaspoon fresh lemon juice
1/2 teaspoon sea salt
fresh pepper, to taste
1/4 cup vegan mayo
1/4 teaspoon garlic powder
Drain chickpeas and place in a large bowl. Mash well ( you can use the potato masher )
Dice up the celery and pickles and add them to the chickpeas
Use a knife to finely mince and cut up the fresh dill, then measure and add to the chickpeas
Add remaining ingredients and mix well
Your chickpea chicken salad is ready!
Serve with lettuce, avocado, or toppings of choice for your sandwich
