INGREDIENTS
2 cans
chickpeas (rinsed and drained)
1/4 cup
vegan mayonnaise (regular mayo will work as well)
4
celery stalks (diced)
1/4 cup
red onion (diced small)
1 tsp
capers
Juice of 1/2 lemon
2 tbsp
fresh chopped dill
Sea salt and cracked pepper