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Chickpea “Chicken” Salad (Vegan)

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15 oz Chickpeas, drained and rinsed
1/4 Cup Roasted Sunflower Seeds
3 Tbsp Tahini
1 Tsp Dijon Mustard
1 Tbsp Maple Syrup
1/3 Cup Red Onion, finely chopped
2 Tbsp Dill
1/2 Tsp Salt
1/2 Tsp Black Pepper


  1. Drain and rinse the chickpeas. Place in a large mixing bowl and use a potato masher to mash the chickpeas. They don’t need to be completely mashed, just broken up.
  2. Add the sunflower seeds, tahini, Dijon mustard, maple syrup, red onion, dill, salt, and pepper. Mix to combine.
  3. Taste and adjust the seasoning if necessary. Serve cold as a salad or enjoy on crackers or as a sandwich.
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