Chickpea Unchicken Salad

Salad with chickpeas in a bowl on a wooden table, top view



1 15 oz. can of chickpeas, drained and rinsed
1 celery stalk
¼ cup onion, finely chopped
2 Tbs. sweet pickle relish
¼ cup fat-free creamy spread*
1 Tbs. lemon juice (optional)
1 tsp. mustard of choice (optional)
Dill (optional)
Kelp flakes (optional for a tuna salad feel)

*Creamy Spread

1/2-3/4 cup Cashew Cream Dip


1, 12.3 oz. package firm silken tofu
½-3/4 teaspoon salt
¾ tsp. onion powder (FreshJax Onion)
½ tsp. garlic powder (FreshJax Toasted Garlic)
½ tsp. sugar (more to taste)
2 tsp. Dijon mustard
1 Tbsp. apple cider vinegar
Fresh Bay to taste


Coarsely chop beans in a food processor or mash beans with a fork. Do not over process to a smooth consistency; you want
it to have some texture. Place beans in a bowl with remaining ingredients. Mix well and chill.