Name: Creamy Chopped Chickpea Pecan Salad
Ingredients: For the salad:; ⅔ cup pecan pieces; 1 ½ cups cooked chickpeas (1 can, drained and rinsed); ½ cup celery, finely chopped; ½ cup carrots, finely chopped; ½ cup apple, finely chopped; ¼ cup currants (or other dried fruit, chopped if necessary); 3 green onions, tops only, thinly sliced; For the dressing:; 6 tbsp vegan or other mayonnaise of choice; 2 tbsp apple cider vinegar; 1 tbsp lemon juice; 1 tbsp Dijon mustard; ½ tsp salt; ¼ cup water; Generous pinch of freshly ground black pepper; Chopped, fresh or dried dill or parsley (optional); ¼ tsp garlic or onion powder (optional)

Submitted by: Gena Hamshaw, Full Helping

By American Pecans

Pecans add a nutrient-dense crunch to this sweet and tangy salad. Serve it as a side dish or a main, or scoop it into endive lettuce wraps for a finger food fit for entertaining.

For the salad:

⅔ cup pecan pieces

1 ½ cups cooked chickpeas (1 can, drained and rinsed)

½ cup celery, finely chopped

½ cup carrots, finely chopped

½ cup apple, finely chopped

¼ cup currants (or other dried fruit, chopped if necessary)

3 green onions, tops only, thinly sliced

For the dressing:

6 tbsp vegan or other mayonnaise of choice

2 tbsp apple cider vinegar

1 tbsp lemon juice

1 tbsp Dijon mustard

½ tsp salt

¼ cup water

Generous pinch of freshly ground black pepper

Chopped, fresh or dried dill or parsley (optional)

¼ tsp garlic or onion powder (optional)

To make the dressing: whisk all ingredients together in a small mixing bowl and set aside.

Combine all salad ingredients in a large mixing bowl. Toss them together with the dressing, mix well, and serve or store. Salad will keep in an airtight container in the fridge for up to 3 days.

CategoryAppetizers, Pecans, Salads, Side dish

Ingredients