- 1/2 cup chopped dill pickles
- 2 stalks celery, chopped
- 3 tablespoons chopped onion
- 2 tablespoons dill pickle juice
- 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
- 1/2 cup rolled oats
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard (optional)
- Pulse pickles, celery, onion, and pickle juice together in a food processor until evenly chopped; add chickpeas and pulse until beans are roughly chopped. Transfer mixture to a bowl.
- Stir oats into chickpeas mixture until well mixed. Add mayonnaise and mustard; stir well. Let sit for flavors to blend, about 10 minutes.
04/16/2018
recipepes.com
No Tuna Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
