1 15oz can of chickpeas drained & rinsed
1/2 cup chopped celery
3 tbsp dill pickle, chopped
1 garlic clove
2 tbsp red onion (I omitted in my version)
1/2 tsp mustard
2 tbsp lemon juice
1/4 cup toasted sunflower seeds, chopped
salt and pepper to taste
fresh or dried dill to taste
1. Preheat the oven to 325F and toast the sunflower seeds for ten minutes.
2. Mix everything I’m a bowl, season to taste.
3. Serve by itself or mash the chickpeas and put in a wrap.
Big thanks to my friend Ashley who passed this recipe along. I slightly altered the recipe found at:
Which states they found it from the cook book “Oh she glows”.