CHICKPEA NOT SO TUNA SALAD
By Dawn Hilton Williams, The Vegucator Serves up to 8 INGREDIENTS 3–15 oz cans of chickpeas (garbanzos), rinsed and drained 3/4 cup celery, finely diced 1⁄2 cup red onions, finely diced 2 TBSP fresh dill, rough chopped 3/4 cup vegan mayonnaise 2 TBSP stone ground or Dijon mustard 2 TBSP relish (optional) DRY INGREDIENTS Zest of 1 medium lemon 2 TBSP dulse granules (or 1 TBSP nori flakes, ground) 1/2 tsp garlic powder 1⁄2 tsp black pepper 1⁄2 tsp kosher salt (optional) METHOD ADD garbanzo/chickpeas to food processor and quick pulse in 4-5 second intervals for two rounds to break them up (not mushy), remove from processor, add to large mixing bowl and repeat until finished all the beans.…
Black News 
By Dawn Hilton Williams, The Vegucator Serves up to 8 INGREDIENTS 3–15 oz cans of chickpeas (garbanzos), rinsed and drained 3/4 cup celery, finely diced 1⁄2 cup red onions, finely diced 2 TBSP fresh dill, rough chopped 3/4 cup vegan mayonnaise 2 TBSP stone ground or Dijon mustard 2 TBSP relish (optional) DRY INGREDIENTS Zest of 1 medium lemon 2 TBSP dulse granules (or 1 TBSP nori flakes, ground) 1/2 tsp garlic powder 1⁄2 tsp black pepper 1⁄2 tsp kosher salt (optional) METHOD ADD garbanzo/chickpeas to food processor and quick pulse in 4-5 second intervals for two rounds to break them up (not mushy), remove from processor, add to large mixing bowl and repeat until finished all the beans.…
