Ingredients
The following ingredients have 3 Servings
- 1/3 cup celery, diced
- 1/3 cup red onion, fine dice
- 1/3 cup grated carrot *
- 1 – [ 15.5 oz. can ] chickpeas, drained and rinsed
- ¼ – ½ cup pimento stuffed green olives, drained, fine dice (+/-) *
- 5 Tablespoons Vegan Mayonnaise *
- 2 Tablespoons chopped pimento peppers (jar), drained *
- 1 Tablespoon nutritional yeast
- 1 Tablespoon + 2 teaspoons distilled white vinegar
- 1 teaspoon rice vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon sweet paprika
- ¾ teaspoon dried ground mustard powder
- Large pinch celery seeds (optional)
- Pinch black pepper (+/-)
- ¼ teaspoon sea salt (+/-) *
Instruction
- Make the Pimento Sauce by placing all the sauce ingredients into a small bowl and whisking to combine, refrigerate until ready to use.
- Rinse and drain the chickpeas, shake off any excess water. Place the chickpeas into a large bowl, roughly mash, then add all the remaining Salad Ingredients, mix to evenly distribute the ingredients.
- Pour the Pimento Sauce over the mixture, gently toss. Taste test for flavor. Add more seasoning, if needed. Let stand for 10 minutes to allow the spices and herbs to activate. Served immediately at room temperature. Refrigerate any leftovers.
