What you’ll need:

• Garbanzo Beans/Chickpeas – Drained and Mashed (15 oz can)
• Fresh Garlic – Pressed (1 clove)
• Green Onion – Minced (1/4 cup)
• Dill Pickles – Minced (2)
• Celery – Minced (2 stalks)
• Vegan Mayo (2 tbs.)
• Vegan Mustard (1 tbs.)
• Pepper and Sea Salt (to taste)

Fold all ingredients together. Adjust mustard and mayo, according to taste and texture.

Refrigerate unused portion.

Substitute: If you don’t like vegan mayo or mustard, mash an avocado with the garbanzo beans.

Note:  This spread can be used in sandwiches, as a base for potato salad, or as a topper for celery sticks and toastinis.