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chickpea salad with dill

4.7

(3)

myquietkitchen.com
Your Recipes

Prep Time: 15 minutes

Total: 15 minutes

Servings: 3

Ingredients

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Instructions

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Step 1

Place a clean, lint-free towel on a plate or cutting board. Cut the tofu into 3 or 4 pieces and carefully place on the towel. Let sit for 10 minutes or so, while you gather the other ingredients. **The idea is to reduce the amount of moisture in the tofu as much as possible because we're not adding any thickeners, gums or fats.**

Step 2

Transfer the tofu to a blender with the dry mustard, lemon juice, vinegar and salt. Blend until smooth. Taste for salt, adding a pinch more if desired. Transfer the mayo to a bowl or glass container, cover, and refrigerate. Use within 3 to 4 days.

Step 3

Place the chickpeas in a bowl and gently mash with a fork. Add the celery, shallot, mayo, dill, and lemon zest, and stir to combine. Sprinkle with salt and pepper. Taste and adjust seasoning as desired.