Chickpea Salad with Tahini-Caper Dressing

For the Salad

2 cups cooked chickpeas

1/4 cup chopped red onion

1 celery stalk, chopped

4 tablespoons dill pickle, finely chopped

1 teaspoon dried dill

ground black pepper, to taste

For the Tahini-Caper Dressing
1 tablespoon of tahini

1 tablespoon flax oil

2 tablespoons lemon juice
2 teaspoons Dijon mustard
2 teaspoons capers, rinsed and finely chopped

1-2 tablespoons water, or as needed

Roughly mash chickpeas on a cutting board using a fork.  Add to a large mixing bowl along with the chopped onion, celery, pickle, dill and a pinch of ground black pepper.

In a small bowl, combine tahini, flax oil, lemon juice and mustard.  Whisk until smooth.  Mix in capers and 1-2 tablespoons of water, or just as much as needed, to thin the dressing. 

Pour dressing into chickpea mixture and mix to combine.   Adjust seasoning if needed.

Yields approximately 3 cups. 

Serving suggestions:  use chickpea salad as a sandwich filling, pile a scoop over a plate of mixed green salad, or eat as a snack with crackers.