The title says it all! The key to this incredible salad is to finely chop all the veggies!
Have this with a rainbow colored salad or on two slices of organic sprouted multigrain or sourdough bread!
1 can chickpeas
2-3 celery stalks, finely chopped
1 carrot, finely chopped
3 green onions, diced
1 apple, shredded
½ cup vegan mayo
2 large pickles, finely chopped
2-3 tbsp fresh lemon juice
1 tbsp fresh dill or 1 tsp dried dill
Sea salt and pepper
- Pulse chickpeas in food processor until flaky or mashed. Remove and place in medium bowl.
- Add chopped up carrots, celery, green onion and apple.
- Add mayo, relish/pickles, lemon juice and spices and mix well until blended.
- Place in fridge for 30 minutes. Serve on lettuce leaves, as part of a rainbow colored salad or sprouted bread.