1 16-oz. can chickpeas, drained
3 stalks celery, diced
3/4 cup vegan mayonnaise
2 Tbsp. lemon juice
1 clove garlic, minced
1 tsp. minced fresh parsley
1 Tbsp. chopped onion
Salt and pepper, to taste
• Mix the chickpeas and celery.
• Add the remaining ingredients and season, to taste.
• Serve in pita pockets or as an individual salad.
Makes 4 servings