The idea behind this mix is similar to that of a tuna salad. That soft, spreadable/dip-able mixture that includes red onion, dill, celery, mayonnaise and a protein (in this case, chickpeas and lentils).
I'm incredibly pleased with how it turned out, too. Of course it bears a fundamentally different flavour profile than that of a tuna salad -- and for the better (in my humble opinion)!
Try it out for yourself! And you can do so in many ways:
+ as a dip for veggies and crackers
+ dolloped into a veggie sandwich or wrap
+ mixed into a salad
+ spread onto a piece of toast
+ plain jane on a spoon (yep, that's what I'm doing as we speak)
Variations: I know there are a lot of veggies going on this recipe, and of course they are optional to your own preferences and what's available to you. But if there is one ingredient I can STRONGLY recommend you keep in, it's the dill. It has such a unique flavour that really makes this dish.
Watch How To Make It Here
This recipe starts at 1:13
Garden Chickpea Dill Dip
▸ ▹ Vegan, gluten-free, oil-free, refined sugar-free, nut-free
Yield: 3 cups (makes about 4 sandwiches)
Prep Time: 15 min
Total Time: 15 min
1 cup (200 g) cooked lentils
1 cup (240 g) cooked chickpeas
1 celery rib, finely chopped
1 small carrot, grated
1/4 red bell pepper, finely chopped
1/4 red onions, finely chopped
3 Tbsp (12 g) fresh dill, finely chopped
2 Tbsp (10 g) roasted sunflower seeds
1 pickle, finely chopped
1 tsp (5 g) capers, chopped
1/2 lemon, juiced (~15 mL)
3 Tbsp (45 g) vegan mayo (or tahini for a more earthy flavour)
1/2 tsp dijon mustard
1/4 tsp salt
Add chickpeas to a large bowl and mash with a fork until all chickpeas are broken.
Add the remaining ingredients to the bowl and mix, mashing slightly. Chill before serving, if possible, to enhance flavours. Enjoy as-is like a salad, or with crackers and veggies, or spread onto a sandwich!
Variations: all vegetables in this recipe are optional. Add or take away as you desire! But the dill is a must!
Speed-it-up: using canned chickpeas and lentils speeds up the process.
Storage: store in an air-tight container in the fridge for up to three days.
Did You Try This Recipe?
Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes