Ingredients:
4 cups of cooked chickpeas
1/3 cup of dill pickle juice
2 tablespoons of vegan mayonnaise
3 tablespoons Dijon mustard
1/2 cup red onion, finely diced
1/2 cup celery, finely diced
1/2 cup dill pickles, finely diced or dill relish
2 tablespoons fresh or 1 tablespoon dried dill
1 Nori sheet ground in a coffee grinder (optional)
Salt & pepper
Directions:
In a food processor, combine 1 cup chickpeas, dill pickle juice, mayo and mustard. Pulse until smooth. Pour this into a bowl. Put the remaining chickpeas in the food processor and pulse until the desired texture but keep it chunky. Pour the chickpeas into the same bowl with the other chickpea mixture. Add the onion, celery, dill pickles, dill and Nori if desired and mix to combine. Season with salt and pepper.
Notes:
I serve this on top of cucumbers or crackers. The Nori will give this a "fishy" taste so this is more like tuna salad.
