1 1/2 cups chickpeas
2 Tablespoons onion, finely chopped
1/4 cup celery, finely chopped (about 1 celery rib)
1/2 cup apple, diced (about 1 small apple)
2 Tablespoons walnuts, chopped

4 full teaspoons tahini
3 Tablespoons non-dairy milk
2-3 teaspoons lemon juice
1/2 teaspoon maple syrup
1/2 teaspoon red wine vinegar
Pink salt to taste, I use about 1/4 teaspoon


    Chickpea Salad:
      1.  In a large bowl mash the chickpeas. I try not to leave any whole chickpeas, but halves are perfectly fine.
        2.  Mix in the chopped onion, celery, walnuts and diced apple.
            3.  In a small bowl whisk the dressing ingredients together.
                4.  Using a spatula, pour the dressing into the chickpea mix.
                  5.  Fold in the dressing until completely combined. if the salad is a tad dry, add a splash more of non-dairy milk.
                    6.  Chill in the fridge for 30 min. Or if your impatient, like me, skip the chilling and eat it right away.
                      7.  Add the chickpea salad to your favorite toasted bread and top with avocado, tomato, salt and pepper.

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