Whole Food, Plant-Based Recipe Chickpea Salad

Recipe courtesy of Lois Lynn, PPMNY Community Member

This dish has just about all the nutrients you could want in one dish and an equal amount of flavor. What a perfect dish for any meal or as a snack.

Ingredients

For the salad

  • 3 cups (2 cans) chickpeas, drained, lightly mashed

  • 2 large carrots, grated
  • 2 stalks celery, diced
  • ¼ cup scallions, diced
  • ½ cup dill, chopped
  • ½ cup raw pumpkin seeds, dry roasted

For the dressing

  • ½ cup raw sesame seeds, ground in a high speed blender, or tahini

  • 2 T apple cider vinegar, or the juice of 1 lemon
  • 2 large cloves garlic
  • 1 T Dijon mustard
  • 1 Medjool date, pitted
  • 1 cup water

Instructions

1. In a large bowl, mix all the salad ingredients.
2. In a large high speed blender jar, first blend the sesame seeds alone until they are broken down. Add all the other dressing ingredients, blend until smooth and pour-able. Add more water, if needed.
3. Pour half the dressing onto the salad and stir to coat.
4. Store the remaining dressing in the refrigerator.

Chef's Notes

• Finely shred a bunch of kale, line the serving plate with the kale and top the kale with the chickpea salad. Top with the extra dressing.
• Serve chickpea salad in bell pepper half cups.