ingredients
2–3 large cucumbers
1 can chickpeas/garbanzo beans (roughly 15oz)
3–4 tablespoons vegan mayo, hummus, cashew cream or unsweetened plain non-dairy yogurt (more as desired)
2 tablespoons fresh lemon juice
1/2–1 stalk celery, finely diced
handful diced red onion
dijon mustard, to taste
1/2 tsp salt, more to taste
1/4 tsp black pepper
sprinkle of red chili flakes
optional
fresh dill, to taste
handful finely diced pickles
splash of pickle juice
capers, to taste
instructions
Drain and rinse chickpeas. Add to a bowl with vegan mayo and mash chickpeas until chunky. Add lemon juice, celery, red onion, salt, pepper and any additional fix-ins and stir to combine.
Slice cucumbers into 1/2″ thick pieces and sandwich about a tablespoon of mixture between 2 pieces. Alternatively, serve in a bowl and enjoy with cucumber slices.
