No Tuna Salad - cooking recipe

Ingredients

1/2 cup chopped dill pickles
2 stalks celery, chopped
3 tablespoons chopped onion
2 tablespoons dill pickle juice
1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
1/2 cup rolled oats
3 tablespoons mayonnaise
1 teaspoon Dijon mustard (optional)

Preparation

Pulse pickles, celery, onion, and pickle juice together in a food processor until evenly chopped; add chickpeas and pulse until beans are roughly chopped. Transfer mixture to a bowl.
Stir oats into chickpeas mixture until well mixed. Add mayonnaise and mustard; stir well. Let sit for flavors to blend, about 10 minutes.