Chickpea Salad with Tahini-Caper Dressing

For the Salad: 

1 1/2 -2 cups unsalted cooked chickpeas, roughly mashed

1/4-1/2 chopped red onion

1 celery stalk, chopped

a little chopped dill pickle

dill, fresh or dried

ground black pepper, to taste

For the Tahini-Caper Dressing:
heaping tablespoon of tahini

squeeze of lemon
small dollop of grainy Dijon mustard
spoonful of brined capers
water to thin the dressing

For the tahini-caper dressing: In a small bowl, combine a heaping tablespoon tahini, good squeeze of lemon, small dollop of grainy Dijon, water to thin, and a spoonful of brined capers (rinsed and drained - and chopped if they're large). I make the dressing a little on the thin side as the mashed chickpeas absorb the liquid as the salad sits.

For the chickpea salad: Combine all ingredients for chickpea salad, including tahini-caper dressing. Season with black pepper to taste. I don't include any salt as the capers and pickles add plenty of saltiness for me, but use your taste as a guide and add some in if you feel it needs it.

For the Veggie-Rye Kernel Salad: I combined one part cooked rye kernels with about three parts veggie (cucumber, radish and red onion). Added a splash of rice vinegar, agave to sweeten, a little grainy mustard, dill, salt and pepper.