Ingredients
- ½ cup Forager Project Sour Cream
- 3 Tbsp chopped Italian parsley
- 2 Tbsp chopped dill
- 1 ½ tsp Dijon mustard
- ½ tsp paprika
- ¼ tsp pepper
- 2 (15-oz) cans chickpeas – drained and rinsed
- ½ cup chopped celery
- ¼ cup minced shallot
- Salt to taste
Prep
- Mix together sour cream, parsley, dill, mustard, paprika and pepper.
- Add in remaining ingredients and combine.
- Optional: Serve with vegan, gluten-free bread