1 can (15 oz) chickpeas, rinsed and drained
1/2 cup finely diced celery
2 Tb lemon juice (fresh is best)
1 green onion, thinly sliced
2 Tb minced
fresh parsley (optional)
1 Tb olive oil
2 tsp well-drained pickle relish
2 tsp prepared brown mustard
1/4 cup Nayonaise, Vegenaise, or other mayo alternative
1/4 tsp paprika
salt and pepper to taste
Coarsely chop the beans in a food processor, or mash them well with a potato masher or fork. Stir in the celery,
lemon juice, green onion, optional parsley, olive oil, pickle relish, mustard, Nayonaise, paprika, and salt and pepper to
taste. Mix well, Chill thoroughly before serving. Makes about 4 servings.
