From Melissa Costello’s Book Karma Chow
I absolutely LOVE LOVE LOVE this dish and it is great for Kid School lunches

Karma Chow Cook Book

2 15-oz cans chickpeas, drained and rinsed

1 small red onion, diced

3 scallions, thinly sliced

2 TBS capers

1 TBS fresh chopped dill or 1 tsp dried (I use dried for convenience)

1/4 cup chopped walnuts or sliced almonds

3 TBS grapeseed Veganaise

1 TBS Dijon Mustard

2 tsp apple cider vinegar

Sea Salt and pepper to taste.

Using a Food Processor fitted with the S-blade, grind the chickpeas to small flaky pieces.  Add to bowl with the remaining ingredients and mix well using a large spoon.  Season with salt and pepper.

Cals 410; Total Fat 16g; Sat Fat 2g; Chol Omg; Sodium 290mg; Carb 52g; Fiber 14g; Protein 17g