CHICKPEA SALAD (VEGAN, GLUTEN-FREE, NUT-FREE, OIL-FREE)
Saturday, June 22, 2019
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Chickpea Salad
Ingredients
- 3-4 teaspoons tahini see note
- 2 teaspoons plain nondairy milk
- 2 teaspoons freshly squeezed lemon juice
- 1 - 1 1/2 teaspoons red wine vinegar to taste
- 1 teaspoon tamari
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon kelp granules
- 1/2 teaspoon pure maple syrup
- 1-2 pinches sea salt to taste
- 1 cup chickpeas rinsed and drained
- 1/4 cup diced apple
- 2-4 tablespoons diced green or red bell pepper
- 2-3 tablespoons diced celery optional; see note
- 2 teaspoons capers optional; see note
- Sprinkle chopped fresh parsley optional
Instructions
In a bowl, whisk together the tahini, milk, lemon juice, red wine vinegar, tamari, mustard, kelp granules, maple syrup, and sea salt. Mash the chickpeas slightly with a fork or bottom of a measuring cup. Add to the tahini mixture along with the apple, bell pepper, celery, capers, and parsley, and mix together. Serve between slices of whole-grain bread, rolled in a tortilla, as a green wrap (using large leaves of romaine lettuce or collards), or served as bowl food with greens or whole grains.
Recipe Notes
Tahini Note: A little tahini goes a long way. For a creamier mix use the full 4 teaspoons, but for a little lighter salad, use 3.
Seasonings Note: You may want to omit the celery and capers for your kiddos. Be sure to include the apple; it’s delightful with the savory ingredients! Raisins are also a great addition.
FULL READING : https://dreenaburton.com/chickpea-salad/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=570852938_20731602_394072