Sonoma Chickpea Salad
This is a vegan version of Sonoma-style chicken salad! Serve over a bed of greens, on a slice of your favorite toast, or eat it straight up with a spoon! This recipe is mayo-free and oil-free!
2 15-oz cans cooked chickpeas, drained and rinsed
1 1/2 cups seedless red grapes, sliced in half
2 celery ribs, diced
1/2 cup kale, cut into very thin strips (chiffonade)
1/3 red onion, diced
1/2 cups pecans, roughly chopped
1/4 cup tahini
2 tbsp apple cider vinegar
1 tbsp maple syrup
2 tsp Dijon mustard
salt and pepper to taste
- Mash 2/3 of the chickpeas with the back of a fork or wooden spoon in a mixing bowl. They don’t need to be mashed into oblivion, but should be mostly broken down. Mix in remaining whole chickpeas, grapes, celery, kale, onion, and pecans. Set aside.
- In a small bowl combine tahini, apple cider vinegar, maple syrup, and Dijon mustard. Taste and add salt and pepper. Mix thoroughly and pour over chickpea mixture. Toss until combined. Serve over greens (a frisee salad tossed with lemon and olive oil would be delicious), on hearty bread, or straight up! Store in an airtight container in the fridge for up tp 5 days.
Yield: 4 servings