This is a family favorite in our house. We like to take this whenever we go on picnics or to potlucks. This recipe is excellent on toast, in a lettuce bed, in a wrap, on salad and on oil free chips or crackers... I’d say it’s a crowd pleaser!




4 Cans of chickpeas (garbanzo beans)

7 dill pickles

4 celery stocks

1 red onion

2 tbsp. of garlic

1/2 cup of nooch (nutritional yeast flakes)

4 cups of diced lettuce (or any dark leafy greens, chopped small)

3 tbsp. of Dijon mustard

2 tbsp. of apple cider vinegar (ACV)

2 tbsp. of roasted garlic vegenaise (optional but a perfect small addition to this dish)

¼ cup of bean juice (from chickpeas, banana peppers, jalapeno, pickled green beans or peppers etc.,)

Dash of salt and pepper

Dash of hot sauce (optional)




Drain and rinse chickpeas.

Mash chickpeas but leave some whole

Add in diced pickles, diced celery, onion and lettuce (I like my lettuce diced really small), garlic, nooch, Dijon mustard, ACV, roasted garlic vegenaise (if using), bean juice, dash of hot sauce, salt and pepper

Mix well and ENJOY!


Ness’s special hint: Fresh is best! Eat this recipe within 2 days if ya’ can ☺.













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