Recipe provided by Kate Jacoby and Rich Landau, chefs at Vedge in Philadelphia. Hear more in The Key 3 segment recorded at their restaurant.


  • 1 Qt chickpeas, rinsed

  • 1/2 Cup finely diced celery

  • 1/4 Cup finely diced pickles

  • 1/4 Cup finely diced red bell pepper

  • 1 TBSP lightly chopped capers

  • 1 TBSP chopped fresh dill

  • 1 tsp salt

  • 1 tsp pepper

  • 1 tsp old bay

  • 1 tsp dried oregano or thyme

  • 2 1/2  TBSP Dijon mustard

  • 1 tsp lemon juice

  • 3/4 Cup Vegan Mayo

  • 1 TBSP Olive Oil


1) Put all of the vegetables into a strainer and press to remover as much water as possible

2) Lightly crush the chickpeas by pulsing in the food processor until a course chunky texture is reached. Do not overmix and puree. (If you do not have a food processor you can mash lightly with a fork.)

3) Fold all ingredients together in a mixing bowl.

4) Chill for at least one hour.