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.

image_pdfimage_print

2 comments on “Dilled Chickpea Salad

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>