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Salades / Salads

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Salade panzanella

De / By: Sé

Sanoma chickpea salad


- 2 cans chickpeas, drained and rinsed

- 1 1/2 cups of grapes (about 33), sliced in half

- 2 – 3 celery stalks, diced

- 1/2 – 2/3 cup pecans, roughly chopped

Creamy Poppy-Seed


4 tablespoons tahini (1/4 cup) or vegan mayo

2 tablespoons apple cider vinegar

1 tablespoon pure maple syrup

2 teaspoons poppy seeds

dash or two of garlic & onion powder

pinch of salt & fresh cracked pepper


Dressing: Place ingredients in a small bowl and mix to combine. Add a tablespoon or two of water as needed to thin (keep in mind the dressing should be on the thicker side so it may not be needed). Set aside.

Salad: Add chickpeas, grapes, pecans, and celery to a medium-sized mixing/serving bowl. Top with dressing and mix to coat. Season with mineral salt and fresh cracked pepper to taste.

De / By: Aurora Importing

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