INGREDIENTS
2 cans
chickpeas, drained and thoroughly smashed (we use the bottom of a mason jar to smash them)
1 cup
diced celery
2 tsp
fresh dill, finely diced/minced
1/2 cup
diced bread and butter pickles
1 tbsp
+ 1 teaspoon fresh lemon juice
1/2 tsp
sea salt
fresh pepper,
1/4 cup
vegan mayo
1/4 tsp
garlic powder