Creamy Chopped Chickpea Pecan Salad

Yield: 8 Servings Prep 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.

By Gena Hamshaw, Full Helping

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)

Preparation

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.

Nutrition Facts

Calories	190	Carbs	14g
Fat	15g	Fiber	4g
Saturated Fat	2g	Protein	3g
Sodium	350mg

Did you know?

With only 4g of carbs per serving, pecans fit into plant-based diets, a keto diet, a Mediterranean diet, and more!

Creamy Chopped Chickpea Pecan Salad

Ingredients

Preparation

Nutrition Facts

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