Tune-in Salad

Makes about 2 cups

15 oz. Canned chickpeas, drained and rinsed

½ cup finely chopped celery

¼ cup finely chopped red onion

2 Tablespoons chopped parsley

1/3 cup of Aquafaba (reserved from chickpea can) *bit too much

2 heaping tablespoons Dijon mustard or your favorite mustard

1 tsp. Lemon juice

½ tsp. Dried dill or 2 tsp. Fresh dill (optional)

few pinches of dulse/seaweed flakes, optional

Ground black pepper to taste

Source: Be A Plant-Based Woman Warrior by Jane Esselstyn and Ann Crile Esselstyn