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Mashed Chickpea Salad with Dill & Capers

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

This creamy yet light vegan salad is full of bright, herby goodness. It's great to serve alongside a sandwich or veggie burger in place of potato salad or coleslaw. You can also make it into a light lunch by adding a handful of arugula to enjoy it as a green salad. Double the recipe and refrigerate to have on hand throughout the week.

Ingredients:
  • 1 (15 ounce) can low-sodium chickpeas, rinsed
  • ⅓ cup finely chopped celery
  • ¼ cup vegan mayonnaise
  • ¼ cup chopped fresh dill
  • 1 scallion, finely chopped
  • 2 teaspoons capers, chopped
  • 2 teaspoons lemon juice or more to taste
  • ¼ teaspoon ground pepper
Directions:
  1. Place chickpeas in a clean kitchen towel. Fold the towel over and gently rub the chickpeas to release any loose skins. Discard the skins; transfer the chickpeas to a medium bowl. Mash the chickpeas with a fork. Add celery, mayonnaise, dill, scallion, capers, lemon juice and pepper; stir until well coated.
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