1 can of chickpeas, rinsed and drained
1/2 onion, diced
4 baby dill pickles, chopped
6 kalamata olives, optional (the hubby is not a fan, so I only add these when making for myself)
1/4 – 1/2 c. vegan mayo
1 T. whole grain mustard
garlic powder, a few shakes
onion powder, a few shakes
a vehicle to get the chickpea salad into your mouth: pretzel thins, pita chips, wraps, bread, etc.
Process chickpeas in a food processor until flakey. Put into a bowl. Add onion, pickles, olives (if you are fortunate enough to be able to add them), veganaise, whole grain mustard, garlic powder, and onion powder. Stir until combined.
Serve with pretzel chips, pita chips, or on a wrap with some kale, and tomatoes.
***the hubby finds it important to note that a few chopped up jalapeños make for an extra taste delight