Again with the chickpeas

Let me just say, first of all, that I am AGAINST sweet pickles.  I savor dills but sweet pickles?  Yuck.

But these little cajun beauties are just the right amount of tang, a hint of sweet, and the perfect companion to Bethany's chickpea salad.  Bethany's recipe:

one red pepper
some celery
some carrots
chickpeas
red onion
dijon mustard
mayo (veganaise for us)
salt and pepper

Chop and blend and serve. 

You can serve it with crackers as a dip (Asher's preferred method). 

Or you can grab some of your mom's homemade bread and eat it on a sandwich.  My preferred method. 

Yum.