Chickpea Salad (Vegan)

INGREDIENTS:

1 1/2 cups dried chickpeas
3 cups broth
3 cups water
2 tbs olive oil
2 tbs lime juice
2 tbs tahini
1 head garlic, peeled (or however much you want)
1/2 tsp dill
1/4 tsp salt
1/4 tsp black pepper
1/4 cup pickle juice
1/2 cup diced carrots
1/4 cup diced pickles
More salt and pepper to taste

STEPS:

1) In instant pot, add chickpeas, broth, and water. Cook on high pressure for 45 minutes with a 15 minute natural release. Strain.

2) In food processor, add around 1 1/2 cups of the cooked chickpeas, olive oil. lime juice, tahini, and garlic. Blend until smooth.

3) Add the hummus to a mixing bowl, along with the rest of the chickpeas, dill, salt, pepper, pickle juice, carrots, and pickles. Mix well and add more salt and pepper to taste.

I think this tastes much better after sitting in the fridge for a few hours, but it can be served immediately.

This is wonderful on a sandwich or wrap with whatever vegetables you can find and some balsamic glaze. We also enjoy eating this as a dip with crackers or vegetables.

NOTES:

You can use 2 cans of chickpeas instead of making them from scratch. You can also use 1 can of chickpeas if you buy your own hummus and omit the olive oil, lime juice, tahini, and garlic.