Ingredients

• Ingredients Scale 1x2x3x 2 cans (14 oz) chickpeas (garbanzo beans), drained and rinsed 1 red bell pepper, cored and finely diced 1/3 medium red onion, finely diced 1 can (14oz) artichoke hearts, diced (pref in water) 5 – 6 oz jar kalamata olives, chopped 2 teaspoons fresh dill, chopped or 1 teaspoon dried salt + pepper, to taste juice of 1 lemon 2/3 cup vegan mayo or 1/2 cup hummus + 3 – 6 tablespoons water to thin (see notes)

Preparation

• Instructions Dressing: In a small mixing bowl, add the hummus and water, mix well, set aside. If mixture is too thin, add more hummus. If mixture is too thick, add more water. Consistency should be creamy, not too thick, not too thin. Use your best judgement. If using mayo, you may consider adding 1 teaspoon garlic powder. Mash chickpeas: In a large mixing bowl, add the chickpeas. Using the back of a fork, or potato masher, roughly mash about 3/4 of the chickpeas, leaving some whole. Assemble: Add to the smashed chickpeas the remaining ingredients and mix well to combine. Serve chilled or at room temperature. Use this chickpea salad in lettuce wraps, on a bed of leafy greens with sliced cucumbers and tomatoes, scoop up with crackers of vegetables, or use as an amazing sandwich filler. A few pepperoncinis on the side would be great too! Serves 6 Store: Leftovers in the refrigerator for up to 5 days in an airtight container.