Prep Time: 1o minutes

Serves: 4

Ingredients:

• 1 cup of chickpeas soaked over night or 15 oz can of chickpeas, rinsed
• 1 carrot
• 1/4  of a large cucumber, chopped
• 1 stalk of celery, thinly sliced
• 1/3 cup veganaise
• 1 teaspoon raw stone ground mustard
• 1 pinch of dill
• salt and pepper to taste
• a spritz of lemon

Instructions:

1. Place the chickpeas and carrot in a food processor or blender with a spritz of lemon, and blend till the mixture is chunky and resembles tuna salad.

2. Transfer the contents of the blender into a bowl, add the cucumber, celery, veganaise, mustard, dill, salt and pepper, and mix.

I love this on mixed greens, in a collard green wrap, on Ezekiel Bread, or just used as a dip with veggies.