This refreshing salad is a perfect sandwich filling or great over mixed greens.
Prep Time30 minutesmins
Course: Salad
Cuisine: American
Keyword: chickpea, dairy free, gluten free,
Servings: 4
Author: Chef Kim
Ingredients
115-ounce can chickpeas, drained and rinsed
1stalk celeryfinely chopped (¼ cup)
½cupapplediced
1Tbspred onionminced
1small dill pickle (I like Bubbies brand)finely chopped
2tspdill weed
½cupEveryday Lemon Tahini Dressingsee below OR Vegan mayonnaise
Everyday Lemon Tahini Dressing
1/4cupwarm water, plus more if desired
1/4cuptahini
1 ½TbspDijon mustard
1clovegarlicfinely minced or grated
2Tbspfreshly squeezed lemon juice
1tspmaple syrup
¼tspsalt
1/8tspfreshly ground black pepper
Instructions
To make the dressing:
Combine all the dressing ingredients in a bowl and whisk until evenly blended. If the dressing is thicker than you’d like, whisk in water by the tablespoonful to achieve the desired consistency. (Stored in an airtight container in the refrigerator, the dressing will keep for 1 week. Freeze for longer storage)
To make the chickpea salad:
Put the chickpeas into a large bowl and use a potato masher or a fork to mash them partially, leaving about half of the chickpeas whole.
Add the celery, apple, onion, pickle, dill, ½ cup of dressing and mix well. Season with pepper, then taste and adjust the seasonings. Add more dressing if desired.
Serve over mixed greens or spread over gluten free bread and top with tomato, avocado and sprouts.