INGREDIENTS
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2 Cans of Chickpeas, rinsed and drained
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1 Red Bell Pepper, diced
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1 Tomato, diced
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2 Celery Stalks, diced
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1 Dill Pickle, diced
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1/2 Teaspoon of Garlic Powder
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1/2 Teaspoon of Onion Powder
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1/2 Teaspoon of Salt
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1 Teaspoon of Paprika
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1/2 Teaspoon of Salt
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1 Tablespoon of Mustard