This recipe includes everything that the non-plant-based version has to offer: pickles, onions, creaminess  and, yes, of course, deliciousness! Instead of a vegan mayonnaise, I made a “dressing” out of artichokes, mustard and lemon juice; which is a fantastic low-fat alternative. This may become a new salad favorite! Try it on whole grain bread, celery sticks or wrapped in a lettuce “bun”. Enjoy!

Serves 4-5

Prep Time: 20 minutes   Cook Time :0

Ingredients

1 can of chickpeas, no-salt added, BPA-free liner, drained & rinsed

2 Tbsp. red onion, finely minced

¼ cup cornichons, finely chopped

¼ cup celery, finely chopped

2 tsp. kelp flakes

Fresh ground pepper, to taste

1 14 oz can whole artichoke hearts, in water, drained, cut in half

1 Tbsp.Dijon mustard

1 Tbsp. lemon juice

Directions

• Add chickpeas to a food processor
• Pulse 6-9 times to break up chickpeas; be careful not to over process; chickpeas should have a coarse texture
• Add chick peas to a medium bowl
• Add red onions, cornichons, kelp flakes and pepper
• Gently fold to combine all ingredients
• Add artichoke hearts to food processor with mustard and lemon juice.
• Process until nice and creamy
• Fold artichoke “dressing” into chickpea mixture. Adjust seasonings. Enjoy!

Recipe inspired by Toni Fiore’s Tunno Sandwiches http://www.pressherald.com/2014/06/11/toni-fiores-tunno-sandwiches/