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Ingredients
  • subheading: For Oil-Free Vegan Mayo (see Notes):
  • ½ pound silken tofu
  • ½ tsp mustard powder
  • 2 tsp fresh lemon juice
  • 1 tsp apple cider vinegar
  • ½ tsp salt
  • subheading: For the chickpea salad:
  • 2 cups cooked chickpeas (or one 15 oz. can, drained and rinsed)
  • 1 cup chopped celery (4 or 5 stalks)
  • ¼ cup chopped shallot
  • ½ cup oil-free tofu mayo or ¼ cup store-bought vegan mayo
  • 1 Tbsp minced fresh dill
  • lemon zest (from about half a lemon)
  • pinch of salt
  • black pepper
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