INGREDIENTS
2 cups
cooked chickpeas, well drained
2 tbsp
finely chopped celery
2 tbsp
finely chopped dill pickle (from 1 or 2 baby dills)
3 tbsp
vegan mayo (start with 3)
1 tbsp
pickle juice or lime juice
1 tbsp
mellow white miso or 1.5 tsp soy sauce if you don't have miso
Optional: 1 tsp dulse flakes
Optional: 1 Tbsp minced fresh dill
Salt & pepper