Eggy Salad

This is one of my own concoctions. Consider the ingredient list a guideline. You could get away with omitting practically whatever and still have something that tastes great. Stirring in small-diced cooked potatoes would be a good choice.

SALAD:
2 19-oz can chickpeas
4 celery stalks, chopped
¼ of a red onion, chopped
¼ C chopped fresh dill

DRESSING:
1/3-1/2 C mayo, depending on your taste
3 tbsp apple cider vinegar
juice of ½ a lemon
1 heaping tbsp mustard
1 tsp black salt
1 tsp pepper
1 tbsp sugar
½ tsp turmeric
½ tsp paprika
½ tsp coriander
½ tsp cumin
¼ tsp celery seed
¼ tsp crushed red pepper

In a medium sized mixing bowl, mash the chickpeas until there are no entire ones left. Add in celery, onion, and dill, and mix to combine.

In a small mixing bowl, whisk together all the dressing ingredients until well mixed, then pour atop salad. Toss to combine. Put in refrigerator for at least 15 minutes, for flavors to marry.

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