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Vegan Chickpea "Egg" Salad

Course Appetizer, Main Course, Side Dish
Cuisine American, California Cusine
Servings 2


  • 1 can chickpeas, drained
  • 1 celery stalks, chopped
  • 2 tbsp vegan mayo
  • 1 tbsp dill
  • 2 tsp mustard
  • 1 tsp Sriracha
  • salt to taste


  • Add all ingredients to a food processor, process for 2-3 pulses, should be well blended but still slightly chunky. Adjust salt, mustard, sriracha to taste.
  • Serve on toast or as a dip.
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