Ingredients
Method
- To make the Lemon Dill Dressing, add all of the ingredients to the container of a high powered blender. Blend until smooth and creamy. This can be made a day ahead if you wish. Refrigerate until ready to make the chickpea salad.
- In a large mixing bowl add chickpeas, celery, carrots and red onion. You can use a potato masher and mash some of the chickpeas if you prefer. I like it un - mashed but if you want to use it for a sandwich filling go ahead and mash some of it by hand or in a food processor. This will help it stay on the bread or in a pita bread half.
- You decide how much dressing you want to use, I use all of it but if you don't want that much you can use less. Pour as much of the dressing as you wish, over the chickpea mixture stir well to combine. Best chilled before serving.
- If you have leftover dressing it is delicious on a crisp green salad or for a dip for raw veggies. Add it to some cold cut up potatoes, red onion and diced pickles for a scrumptious potato salad.
Notes
Serving suggestions: Stuff into a pita bread or on whole grain bread or multi -grain crackers.
Stuff it into lettuce cups, cabbage cups, endive or radicchio. stuff it into a large tomato cut
into wedges. Serve over a chopped salad and top it with sprouts, micro greens and little tomatoes.
Stuff it into lettuce cups, cabbage cups, endive or radicchio. stuff it into a large tomato cut
into wedges. Serve over a chopped salad and top it with sprouts, micro greens and little tomatoes.