Salad
1 (9-oz./225-g.) container prepared chickpeas (I used Shloimy’s)
1 (15 oz./425-g.) can corn, drained
1 (15-oz./425-g.) can peas, drained
6 Israeli pickles, quartered and diced finely
1 tablespoon fresh dill, chopped
Dressing
1 cup Gefen Mayonnaise
1 tablespoon sugar
2 tablespoons fresh dill, chopped (or 2 cubes Dorot Frozen Dill or 2 teaspoons dried dill)
3 tablespoons Tonelli Red Wine Vinegar
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1 teaspoon salt
1/2 teaspoon black pepper