Dilled Chickpea Salad

This simple salad is made special with fresh dill, olives, and a hint of mustard.

Serves: 4 to 6

• One 16- to 20-ounce can chickpeas, drained and rinsed
• 2 medium tomatoes or 4 plum (Roma) tomatoes, diced
• 2 large celery stalks, sliced diagonally
• 2 to 3 tablespoons minced fresh dill
• 1/4 cup black olives, preferably cured, choppe
• 1/3 cup vegan mayonnaise
• 1 to 2 teaspoons yellow or grainy mustard

Combine the first 5 ingredients in a serving bowl.

In a small bowl, stir together the mayonnaise and mustard. Pour over the chickpea mixture and stir well. Serve at once or cover and refrigerate until needed.

• Explore Bean Salads for more easy, tasty ideas.