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Ingredients
  • 1 (14-ounce/398 mL) can chickpeas, drained and rinsed
  • 2 celery stalks, finely chopped
  • 3 green onions, thinly sliced
  • ¼ cup finely chopped dill pickle
  • ¼ cup finely chopped red bell pepper
  • 3 tablespoons (45 mL) store-bought or homemade vegan mayonnaise
  • 1 garlic clove, minced
  • 1 ½ teaspoons (7.5 mL) yellow mustard
  • 2 teaspoons minced fresh dill (optional)
  • 1 ½ to 3 teaspoons (7.5 to 15 mL) fresh lemon juice, to taste
  • ¼ teaspoon fine sea salt, or to taste
  • Freshly ground black pepper
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