Salades / Salads
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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
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