2 cups chickpeas, drained and rinsed well
¾ cup celery, thin slices
½ cup walnut pieces
½ cup vegan mayo (such as Just Mayo)
1 tbsp Dijon mustard
1/8 tsp ground mustard seed
2 tbsp coconut CannaOil
1 tbsp chopped fresh dill
Pinch cayenne (optional)
¼ tsp cracked black pepper
Pinch course salt
½ cup water
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Prepare chickpeas. In a microwave safe bowl, add the chickpeas with a pinch of course salt and water. Microwave for 2 minutes. Drain off excess water and mash chickpeas, leaving a few whole. Cool in fridge (place in freezer for a few minutes if short on time).
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In a small bowl, add the mayo Dijon mustard, dill, coconut CannaOil, ground mustard seed, cayenne and pepper. Whisk together to combine. Adjust with pepper to taste. Set aside.
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In a large bowl, mix together the celery, walnuts, chick'n and smashed chickpeas. Stir in the dressing until fully combined. Cover and chill for at least 30 minutes before serving. Store in a sealed container in fridge for up to 5 days.
*Dose Wisely: The CannaOil amount in this recipe is a suggestion, and is highly variable depending on the strength of your CannaOil and the potency you are going for. Use this amount as a guideline to figure out the right amount for your situation. The best way to test for potency is to start with one portion of your meal, wait an hour, see how you feel, then snack on more if it feels right. Listen to your body! Make smart dosing choices and munch wisely!
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