Chick pea salad


  • 3 cups cooked chickpeas
  • 2 stalks celery, finely chopped
  • 2 scallions, green parts only, chopped
  • 1 large dill pickle, finely chopped
  • 2 tablespoons chopped fresh dill, or 2 teaspoons dried dill weed
  • 1 tablespoon capers
  • 6 tablespoons tahini
  • 1 tablespoon apple cider vinegar
  • 1 1/2 tablespoons Dijon mustard
  • Salt and freshly ground black pepper to taste


To make the chickpea salad, put the chickpeas into a large bowl and use a potato masher or a fork to mash them partially, leaving about half of the chickpeas whole. Add the celery, scallions, pickle, dill, capers, tahini, vinegar, mustard, and salt and mix well. Add a little bit more tahini if needed to hold the mixture together. Season with pepper, then taste and adjust the seasonings.

Chick peas are a good source of calcium


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