For the Dressing:

Zest and juice of a lemon

1 heaping tablespoon finely chopped parsley OR dill OR a combination of both

1 teaspoon Dijon mustard

1 teaspoon dried onion powder

1 teaspoon dried garlic powder

1/2 teaspoon Apple Cider Vinegar

1/8 – 1/4 cup filtered water

Pinch of kosher salt (optional)

1/2 teaspoon freshly ground black pepper

For the Salad:

1, 15 oz can chickpeas low sodium, drained and rinsed and slightly mashed

2 sticks celery, small dice

1 tablespoon red onion, small dice

1/2 cup red bell pepper, small dice

1/2 cup red apple (I used Gala) small dice

1/2 teaspoon celery seeds (optional)