Creamy Chopped Chickpea Pecan Salad

By: Gena Hamshaw, Full Helping

Serving Size: 8

Cook Time: 15 mins

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.

Ingredients:

For the salad:

2/3 cup pecan pieces

1 1/2 cups cooked chickpeas (1 can, drained and rinsed)

1/2 cup celery, finely chopped

1/2 cup carrots, finely chopped

1/2 cup apple , finely chopped

1/4 cup currants (or other dried fruit, chopped if necessary)

3 green onions, tops only, thinly sliced

For the dressing:

6 tablespoons vegan or other mayonnaise of choice

2 tablespoons apple cider vinegar

1 tablespoon lemon juice

1 tablespoon Dijon mustard

1/2 teaspoon salt

1/4 cup water

Generous pinch of freshly ground black pepper

Chopped, fresh or dried dill or parsley (optional)

1/4 teaspoon garlic or onion powder (optional)

Process:

  1. To make the dressing: whisk all ingredients together in a small mixing bowl and set aside.
  2. 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.

Nutritional Facts:


Calories

190

Fat

15g

Saturated Fat

2g

Sodium

350mg

Carbs

14g

Fiber

4g

Protein

3g