Ingredients
- 1/2 cup olive oil
- 1/4 cup soy milk
- 1 teaspoon sea salt
- 1 teaspoon white sugar
- 1 teaspoon Dijon mustard
- 1 teaspoon rice vinegar
- 1 cup drained canned chickpeas (garbanzo beans)
- 1/2 cup chopped dill pickles
- 1 stalk celery
- 1/4 cup dried chopped onion
- 1 teaspoon dried dill weed
Directions
Blend olive oil and soy milk together in a blender until thickened. Add salt, sugar, and mustard; turn on blender and drizzle vinegar through the opening in the lid until mixture is smooth. Add chickpeas, pickles, celery, onion, and dill; blend until mixture is evenly chopped.
