Tangy Chickpea Salad

So you’re standing in front of your pantry and don’t know what to fix. As you peruse each shelf, your eyes become fixed on the chickpeas. Chickpeas are one of those foods that taste good but you don’t normally think about whipping something up with them.  I think most people either love them or hate them.

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I don’t know about you, but my family likes the taste of chickpeas. They remind me of spring or summer, when the garden is full of veggies ready to be picked. This tangy chickpea salad is a great treat for any appetizer. Topped with cherry tomatoes, red onion and celery, this salad is delicious and bound to make anybody fall in love with this new recipe! If you don’t like chickpeas, this recipe may make you a believer!  The flavors are truly divine!

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Ingredients

  • 5 cups chickpeas, rinsed (canned or soaked and cooked)
  • 2 carrots. Shredded
  • 1 container cherry tomatoes, quartered (255g)
  • 1 red pepper, diced
  • 3 stalks celery, chopped
  • 1/2 red onion, chopped

Dressing,

  • Juice of one lemon
  • 1 tbs olive oil
  • 1 tbs apple cider vinegar
  • 1 tbs maple syrup
  • 1.5 tbs dijon mustard
  • Salt and pepper to taste

Instructions

Peel, prep and chop all your veggies.

In a large bowl, mash half of the chickpeas. Don’t mash too many as you want lots of texture.

Add the veggies into the bowl with the chickpeas and mix.

In a small bowl combine the ingredients for the dressing, whisking well.

Pour the dressing over the chickpea salad and mix until everything is coated.

Refrigerate until ready to serve (at least thirty minutes or up to one day).

Makes roughly 8 cups.

Tangy Chickpea Salad

Servings 8 cups

Ingredients

  • 5 cups chickpeas canned or soaked and cooked
  • 2 carrots shredded
  • 1 container cherry tomatoes quartered
  • 1 red pepper diced
  • 3 stalks celery chopped
  • 1/2 red onion chopped
  • Juice of one lemon
  • 1 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1.5 tbsp dijon mustard
  • salt and pepper to taste

Instructions

  1. Peel, prep and chop all your veggies.

  2. In a large bowl, mash half of the chickpeas. Don’t mash too many as you want lots of texture.

  3. Add the veggies into the bowl with the chickpeas and mix.

  4. In a small bowl combine the ingredients for the dressing, whisking well.

  5. Pour the dressing over the chickpea salad and mix until everything is coated.

  6. Refrigerate until ready to serve (at least thirty minutes or up to one day).

With Whiz,

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