INGREDIENTS
30 ozs
chickpeas
3/4 cup
celery
1/2 cup
dill pickles
1/2 cup
green onion
1/2 cup
greek yogurt
1 tbsp
lemon juice
1 tbsp
dijon mustard
2 tsp
red wine vinegar
2 tbsp
freshly dill
2 tbsp
freshly parsley
1/4 tsp
garlic powder
1 serving
kosher salt and pepper