Ingredients

The following ingredients have 3 Servings
  • 1/4 cup (35 grams) Pecans
  • 1 1/2 cups (230 grams) Cooked Chickpeas ( one can, drained and rinsed )
  • 4 tablespoons (60 grams) Mayonnaise (I like Vegenaise)
  • 1/4 + 1/8 teaspoons Fine Sea Salt
  • 1/2 Lemon (zested and juiced, add to taste)
  • 2 tablespoons Red Onion (chopped fine)
  • 1/4 cup (30 grams) Celery (chopped fine)
  • 1/3 cup (60 grams) Red Grapes (quartered)
  • 2 teaspoons Chives (chopped fine)
  • 1 1/2 tablespoons Fresh Curly Parsley (chopped fine)
  • Fresh Ground Black Pepper

Instruction

  • Oven or Stovetop Oven: Preheat oven to 325F (162C).* Place the pecans in a small pan and toast for 15 minutes. They will be fragrant and slightly darker in color when done. Stovetop: Dry toast the pecans in a pan on low heat for about four to five minutes, tossing frequently or until fragrant and slightly darker. Just keep an eye on them because they can burn quick!Set aside to cool, then chop into small pieces.
  • In a medium mixing bowl, add the chickpeas, mayonnaise, salt and pepper, lemon zest and juice (add a little, then more to taste). Smash with a potato masher just until creamy with some whole peas left. The mixutre will be pretty loose at this point but will thicken once the remaining bits get added in.
  • Fold in the red onion, celery, grapes, chives and parsley. Generously add fresh ground pepper then taste for seasoning/lemon adjustment. 
  • Rest salad in the refrigerator for at least an hour if you can, then assemble as a dip, on a sandwich, tea sandwiches, or simply on a bed of lettuce. 
  • Store in a covered container in the refrigerator for up to three days.