Creamy and tangy this will be your go-to plantbased salad for sandwiches, salads, and more!
I large bowl mash chickpeas with a potato masher or a fork until desired consistency/texture
Add celery, onoins, cucumers, parsley, pickle, dill, set aside
In small bowl (or 1 cup+ measuring cup) measure lemon juice, dijon, and garlic. Add tahini until you reach about 1 1/4 cup or you have a nice creamy dressing that is thick enough to coat your beans and veggies.
Mix dressing in with beans and veggies.
Serve on bread, pita, crackers, or atop a fresh green salad (this could also be a perfect lettuce wrap filling).
*Tahini will thicken as liquid is added, so continue to stir until you reach desired consistency.
***due to variations in tahini, the amount of tahini is estimated around 3/4-1 cup. The dressing and salad work best when the tahini is a little thick so it evenly coats the veggies. To loosen the salad the next day, a quick squeeze of lemon will do.