Recipe Details

Ingredients

• ½ cup canola mayonnaise

• 3 tablespoons chopped fresh flat-leaf parsley

• 2 tablespoons chopped fresh dill

• 1 ½ teaspoons country-style Dijon mustard

• ½ teaspoon kosher salt

• ½ teaspoon smoked paprika

• ¼ teaspoon ground pepper

• 2 (15 ounce) cans no-salt-added chickpeas, rinsed

• ½ cup chopped celery (from 2 stalks)

• ¼ cup finely chopped shallot (from 1 large shallot)

Description

Combine mayonnaise, parsley, dill, mustard, salt, paprika and pepper in a bowl. Add chickpeas, celery and shallot; stir until well coated.

Tips: Refrigerate in an airtight container for up to 4 days.