Ingredients:

  • 2 cans (15 oz / 425g each) Chickpeas, drained and rinsed
  • 1/2 cup (120g) Vegan mayonnaise
  • 1 tbsp (15g) Dijon mustard
  • 2 stalks Celery, finely diced
  • 1/4 cup Red onion, minced
  • 3 tbsp Finely chopped dill pickles
  • 1/4 cup Fresh dill or parsley, minced
  • 1 tbsp Fresh lemon juice
  • 1 tsp Maple syrup
  • 1/2 tsp Celery seed
  • 1/2 tsp Smoked paprika
  • 1/4 tsp Fine sea salt
  • 1/4 tsp Cracked black pepper

Instructions:

  1. Drain the chickpeas and pat them thoroughly dry with a clean kitchen towel to ensure a creamy consistency.
  2. Place chickpeas in a large mixing bowl. Use a potato masher to crush the beans until approximately 70% are a smooth paste and 30% remain in chunky halves for texture.
  3. Add the diced celery, minced red onion, and chopped pickles.
  4. Add the vegan mayonnaise, Dijon mustard, lemon juice, maple syrup, celery seed, smoked paprika, salt, and black pepper.
  5. Fold in the fresh herbs using a spatula until well combined.
  6. Let the mixture rest for 30 minutes in the fridge to allow flavors to emulsify. Season with sea salt and cracked black pepper to taste before serving.