1 jar chickpeas, drained
1 stalk celery, finely chopped
1 small onion, finely chopped
1/4 cup dill pickles, finely chopped
2 garlic clove, minced
3 tablespoons Sir Kensington's Fabanaise (or regular mayonnaise)
2 tablespoons fresh dill, chopped
2 tablespoons lemon juice
Salt and pepper
4 slices bread, toasted, for serving
In a large bowl, mash the chickpeas with a potato masher or fork until flaked in texture.
Stir in the celery, red onion, relish, bell pepper, Fabanaise, and garlic until combined. Next, stir in the Dijon mustard and dill, and season with the lemon juice, salt, and pepper, adjusting the quantities to taste.
Serve on a slice of toasted bread and enjoy!
Recipe from Sir Kensington's | @sirkensingtons | sirkensingtons.com