• Drain the chickpeas and gently pat dry.
• Place the chickpeas, sauerkraut juice, lemon juice, dijon, pickles, and capers into your food processor or blender. Pulse gently until the texture is just slightly chunky. You can also mash this mixture together in a bowl, instead of using a food processor.
• Transfer to a mixing bowl and stir in the onion, celery, dill, and sunflower seeds.
• Toss well and enjoy!

Notes

• No Sauerkraut Juice: Use pickle juice or apple cider vinegar in place of the sauerkraut juice.
• Serve it: On a salad, in lettuce or nori wraps, with vegetable slices, or with homemade chips.