Chickpea Salad With Dill

Step 1

Place a clean, lint-free towel on a plate or cutting board. Cut the tofu into 3 or 4 pieces and carefully place on the towel. Let sit for 10 minutes or so, while you gather the other ingredients. **The idea is to reduce the amount of moisture in the tofu as much as possible because we're not adding any thickeners, gums or fats.**

Step 2

Transfer the tofu to a blender with the dry mustard, lemon juice, vinegar and salt. Blend until smooth. Taste for salt, adding a pinch more if desired. Transfer the mayo to a bowl or glass container, cover, and refrigerate. Use within 3 to 4 days.

Step 3

Place the chickpeas in a bowl and gently mash with a fork. Add the celery, shallot, mayo, dill, and lemon zest, and stir to combine. Sprinkle with salt and pepper. Taste and adjust seasoning as desired.