Ingredients

The following ingredients have 5 Servings
  • 2 cans (14 oz.) chickpeas, drained and rinsed or 3 cups cooked
  • 1 1/2 cups of seedless grapes, sliced in half
  • 1/2 heaping cup celery ribs, diced
  • 1/2 – 2/3 cup pecans, roughly chopped
  • 4 tablespoons tahini (1/4 cup) or vegan mayo
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 2 teaspoons dijon
  • 2 teaspoons poppy seeds
  • dash or two of garlic & onion powder
  • pinch of salt & pepper
  • salad greens of choice
  • slices of your favorite bread
  • chopped chives, to garnish (not shown)

Instruction

  • Dressing: Place ingredients in a small bowl and mix to combine. Add a tablespoon or two of water as needed to thin. Set aside.
  • Un-mashed Salad: Add chickpeas, grapes, pecans, and celery to a medium-sized mixing/serving bowl. Top with dressing and mix to coat. Season with mineral salt and fresh cracked pepper to taste.
  • Mashed Salad (perfect for sandwiches): Add chickpeas to a medium-sized mixing bowl, roughly mash 2/3 – 3/4 of the chickpeas using the back of a fork or spoon. Add in the grapes, pecans, and celery, top with dressing and mix to combine. Season with mineral salt and fresh cracked pepper to taste.
  • Serve chilled or at room temperature.
  • Make sandwiches, wraps, or simply serve with leafy greens.
  • Serves 4 – 6
  • Store: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.