1 can of chickpeas, drained and rinsed
2 tablespoons of Sir Kensingtons Vegan Fabanaise Mayo
1 teaspoon Dijon Mustard
1 teaspoon Apple Cider Vinegar
2 tablespoons chopped fresh dill
Juice 1/2 lemon
4 stalks celery, chopped
1/2 red onion, minced
1 tablespoon fresh parsley, chopped
Dash of cayenne pepper
Sea salt/Black pepper to taste
Combine all ingredients in large bowl with flat bottom. Using a potato masher or fork, mash the chickpeas well until it forms a “tuna salad” consistency. Serve in lettuce leaves with tomato and sauerkraut or in a sprouted grain pita!