Ingredients
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For the salad:
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2 cups cooked chickpeas
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1 large red onion, finely chopped
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3-4 celery stalks, finely chopped
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1 nori sheet, cut into small pieces
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1/2 bunch fresh dill
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For the dressing:
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3 tbsp tahini
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juice of 1 lemon
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1 tsp mustard powder
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sea salt, to taste, optional
Steps
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1
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In a large bowl, add the cooked chickpeas and mash them with a potato masher. Remove any loose skins. Add the chopped red onion, celery, nori, and fresh dill. |
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2
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In a small jar, mix the tahini, lemon juice, mustard powder, and salt. If desired, add a small amount of water and stir well. Pour the dressing over the salad and mix thoroughly. Serve immediately or refrigerate until needed. |
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