Inspired by OhSheGlows.com

1 (14-ounce/398 mL) can chickpeas, drained and rinsed

Full share of Veggie Box celery stalks, finely chopped

1 Veggie Box leek, white and light green sections thinly sliced (wash well)

1/4 cup finely chopped dill pickle

1 bell pepper (optional)

3 tablespoons store-bought or homemade vegan mayonnaise

1 garlic clove, minced

1 1/2 teaspoons yellow mustard

2 teaspoons minced fresh dill (optional)

1 1/2 to 3 teaspoons fresh lemon juice, to taste

1/4 teaspoon fine sea salt, or to taste

Freshly ground black pepper

1 (14-ounce/398 mL) can chickpeas, drained and rinsed 1 Veggie Box leek, white and light green sections thinly sliced (wash well) 1/4 cup finely chopped dill pickle 1 bell pepper (optional) 3 tablespoons store-bought or homemade vegan mayonnaise 1 garlic clove, minced 1 1/2 teaspoons yellow mustard 2 teaspoons minced fresh dill (optional) 1 1/2 to 3 teaspoons fresh lemon juice, to taste 1/4 teaspoon fine sea salt, or to taste

In a large bowl, mash the chickpeas with a potato masher until flaked in texture.



Stir in the celery, leeks, pickles, pepper, mayonnaise, and garlic until combined.



Now, stir in the mustard and dill, and season with the lemon juice, salt, and pepper, adjusting the quantities to taste.



Serve with toasted bread, on crackers, wraps, or on top of a basic leafy green salad. Or just enjoy it all on its own!