Vegan Chickpea Salad

Ingredients

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  15 oz or 425g

• Carrots

  Raw

  3 medium or 183g

• Celery

  Raw

  2 stalk, medium or 80g

• Onions

  Raw

  4 tbsp chopped or 40g

• Capers

  Canned

  2 tbsp, drained or 18g

• Nutritional Yeast

  Vegan - Whole Foods Market

  2 tbsp or 15g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  1 tbsp or 15g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Vinegar

  Cider

  1 tsp or 5g

• Salt

  Table

  1 dash or 0.4g

• Lettuce

  Romaine or cos, raw

  2 leaf outer or 56g

Directions

1. In a food processor, process each vegetable separately– carrots, celery, and onion. Set aside in a medium-sized bowl.
2. Add chickpeas, nutritional yeast, tahini (sesame butter), mustard, and apple cider vinegar into the food processor. Process but ensure to leave it a little chunky, not completely smooth.
3. Add chickpea mixture to vegetables. Stir together, add in capers and stir again.
4. Serve salad wrapped in a lettuce leaf. Store in an airtight container in the refrigerator if you have leftovers.

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• Vegan Chickpea Quesadillas
• Vegan Chickpea Omelette
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• Vegan Chickpea Curry with Rice
• Vegan Chickpea Cakes with Avocado