- 1 can prepared chickpeas (Garbanzo beans), drained and rinsed and drained again
- 1/4 cup light mayonnaise
- 2 tsp dijon or mustard of choice
- juice of 1/2 lemon and zest of lemon
- 1 tsp chopped capers
- 10 Kalamata or other olive of choice, chopped
- 1 small scallion or green onion, chopped finely
- 1 rib celery, chopped fine
- 1/4 tsp celery seed or chopped fresh celery leaves
- 1/4 cup chopped fresh parsley with stems
- 1 tsp fresh dill
- pepper and salt to taste
[Note: If you like a creamier spread, you can add more light mayo]
- Mash the chickpeas very well [if you want crunch, leave 1/3 of the chickpeas out and roughly chop them]
- In a small bowl, mix the mayo, lemon zest, juice, capers and olives and mustard
- Mix together the mashed chickpeas, onion, celery, scallions, dill, parsley, and spices
- Mix the wet into the dry and add more mayo if its not creamy to your liking.
- Chill before serving or eat immediately
Serve on crusty sourdough bread.