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Vegan Potato Salad with Chickpeas
Ingredients
  • 1.3kg potatoes
  • 1 to 2 cans chickpeas drained, rinsed
  • ½ cup celery diced
  • 1 cup green beans (optional)
  • ¾ cup red onion, diced
  • ¼ cup fresh dill, chopped
  • Carrots (optional)
  • Peas (optional)
  • Olives (optional)
  • subheading: Creamy Dressing:
  • 4 heaping tablespoons tahini (+ 5 tablespoons water) or ½ cup vegan mayo
  • 2 tablespoons dijon or whole grain mustard, or to taste
  • 1 lemon, juice of
  • mineral salt & fresh cracked pepper, to taste
Note: Ingredients may have been altered from the original.
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