Vegan Chickpea Salad
Ingredients
The salad base
-
2
15 ounce cans
chickpeas
-
¼
cup
vegan mayonnaise
-
2
tablespoons
tahini
-
2
tablespoons
stone ground mustard
-
1
tablespoon
apple cider vinegar
-
1
teaspoon
dry dill
-
¼
teaspoon
salt
The vegetables and add-ins
-
½
cup
diced red onion
-
¼
cup
diced carrot
-
¼
cup
diced celery
-
¼
cup
roasted sunflower seeds
-
¼
cup
raisins
-
to taste
fresh ground black pepper
Instructions
- Mash the chickpeas with a fork or potato masher until mostly broken down, leaving some whole for texture.
- Add the mayonnaise, tahini, mustard, apple cider vinegar, dry dill, and salt, then stir to combine.
- Fold in the diced red onion, carrot, celery, sunflower seeds, and raisins, adjusting seasoning with black pepper and salt as needed.
- Serve chilled on whole wheat bread with your choice of toppings like lettuce and tomato.
Nutrition Facts (estimated)
Servings
5 servings
Calories
500
Total fat
20g
Total carbohydrates
66g
Total protein
18g
Sodium
616mg
Cholesterol
5mg
You might also like