Gena Hamshaws Vegan Deli Bowls With Smashed Chickpea Salad

Ingredients

• Deli Bowls with Smashed Chickpea Salad
• 3 cups cooked chickpeas, or 2 (15-ounce, or 425g) cans, drained and rinsed
• 2 stalks celery, finely chopped
• 2 scallions, green parts only, chopped
• 1 large dill pickle, finely chopped
• 2 tablespoons chopped fresh dill, or 2 teaspoons dried dill weed
• 1 tablespoon capers (optional)
• 6 tablespoons (90g) tahini or vegan mayonnaise, plus more if needed
• 1 tablespoon apple cider vinegar
• 1 1/2 tablespoons Dijon mustard
• 1/4 teaspoon salt
• Freshly ground black pepper
• 5 cups (150g) firmly packed baby spinach, baby arugula, or chopped lettuce
• 2 cups (300g) cherry tomatoes, halved or quartered
• 1 large cucumber, peeled and chopped
• 3/4 cup (175ml) Everyday Lemon Tahini Dressing (see below)
• 4 whole wheat pita breads, cut into quarters, or 4 slices rye, pumpernickel, or sourdough toast, cut into quarters
• Optional toppings: Chopped dill pickles, sauerkraut, pickled beets, chopped scallions
• Everyday Lemon Tahini Dressing
• 1/4 cup (60ml) warm water, plus more if desired
• 1/4 cup (60g) tahini
• 1 clove garlic, finely minced or grated
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon agave nectar or maple syrup
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

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