- About 2 cups garbanzo beans, drained and rinsed (If using dry, soak overnight, boil for 2-3 hours and soak again)
- 1 stalk celery, chopped
- 1/2 onion, chopped
- 1 TBSP mayonnaise
- 1 TBSP lemon juice
- 1 TBSP dill weed
- Salt and pepper to taste
- Optional add ins: Hard boiled egg, green olives
Pour chickpeas into a medium size mixing bowl and mash with a fork. Mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.
Stir in optional add-ins last.
Here is a great summer recipe Tina shared. Using homemade mayonnaise (recipe in the “condiments” section here) will greatly improve its nutritional benefit and digestion of it.
Excellent culinary salts are available from here.