I had extra beets and dill lying around, and no leftovers to have for lunch today, so I whipped up a quick salad. If you like East European flavors the way I do, you'll love it.
Serves: 2 | Time: 5 min
1 can no salt added #chickpeas, drained and rinsed
1 steamed beet, finely chopped (you can probably use canned #beets to save time)
1/4 cup vegan mayo (I used a homemade cashew sauce I had leftover)
2 tbsp fresh dill, chopped
1/2 tsp Dijon mustard
S&P, to taste
Leafy greens and/or bread to serve ( I scooped the salad on fresh spinach)
Mash up the chickpeas with a fork or potato masher to your desired consistency. Add the remaining ingredients and mix well. Serve over leafy greens or as a sandwich. Enjoy!