Dressing Ingredients:
- ½ c. avocado mayonnaise*
- ½ c. plain Greek yogurt **
- 1 tbsp. Dijon mustard
- 2 tsp. fresh lemon juice
- 1 tsp. garlic powder
- Dash of Worcestershire sauce
- ½ tsp. salt
- ½ tsp. fresh ground black pepper
Salad Ingredients:
- 2 14 oz. cans chickpeas, drained
- 2 stalks celery, minced
- ¼ c. finely chopped red onion
- ¼ c. Wickles pickle relish
- ¼ c. chopped green onions
Directions:
- Mix the dressing ingredients and set aside.
- Mix the salad ingredients, then stir in enough dressing to get it slightly wetter than you think it should be. Refrigerate a few hours to let the flavors blend.
- Serve on toasted multigrain or sourdough bread.
* Gavin likes Primal Kitchen, even though it is actual, real mayo and does have eggs. He forgets to tell Hadley this.
** Gavin uses Publix Greenwise non-fat. He could use plant-based, but he thinks this is a healthy choice.
Enjoy!