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Chickpea Salad with Tahini & Yogurt
Ingredients
  • subheading: For the salad:
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 tablespoon tahini
  • 3 tablespoons vegan mayonnaise or Greek yogurt, see notes above
  • 1 teaspoon Dijon or spicy brown mustard
  • 1 tablespoon maple syrup or agave nectar
  • ¼ cup diced red onion or less, see notes above
  • 4 scallions, thinly sliced
  • ¼ cup diced celery
  • ¼ cup diced pickle, I use sweet bread and butter pickles
  • 1 to 2 teaspoon capers, drained and loosely chopped (I like 2 tsp)
  • Healthy pinch each sea salt and black pepper
  • 1 tablespoon roasted unsalted sunflower seeds or pumpkin seeds, optional
  • fresh lemon, optional, to taste
  • subheading: For serving:
  • 8 slices good bread
  • Boston lettuce
Note: Ingredients may have been altered from the original.
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