Recipe from Simple-Veganista.com
Husband-Tested in Alice’s Kitchen
Makes 6 servings
Salad:
3 cups cooked or 2 cans (15 oz.) chickpeas (garbanzo beans), drained and rinsed
1 cup diced celery
1/2 cup dried cranberries
1/2 cup walnuts or pecans, roughly chopped
1/2 cup scallions, thinly sliced (you can substitute 1/4 of a red onion, minced)
1/2 teaspoon kosher or sea salt
1/2 teaspoon freshly ground black pepper
Dressing:
6 Tablespoons (1/3 cup) tahini or vegan mayonnaise
4 Tablespoons (1/4 cup) champagne, white wine or cider vinegar
2 Tablespoons water, as needed if using tahini
1 Tablespoon maple syrup
Mash most of the chickpeas with a fork. Keep some of the chickpeas partially whole for texture. The mashed chickpeas will help bind the salad. Add the remaining salad ingredients and toss until well combined. Whisk the dressing ingredients together in a small bowl. Add water a little at a time, if needed, to thin the dressing. Add the dressing to the salad and mix well. Serve the salad on bread or toast with fresh greens or dollop some of the salad onto a tortilla along with greens for a wrap. You can also serve this on top of greens as a salad. Store any remaining salad in the fridge.
Nutritional Info: (1 of 6 servings) 324 calories; 16.9 g fat; 1.9g saturated fat; 0 mg cholesterol; 594 mg sodium; 37.4 g carbohydrates; 8.5 g fiber; 15.1 g sugars; 103 g protein
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