Creamy Chopped Chickpea Pecan Salad

Submitted by:

American Pecan Council | Gena Hamshaw, The Full Helping

15 minutes

Pecans add a nutrient-dense crunch to this sweet and tangy salad. Serve it as a side dish or a main, or scoop it into endive lettuce wraps for a finger food fit for entertaining.

Ingredients

For the salad:
2/3 cup pecan pieces
1 1/2 cups cooked chickpeas (1 can, drained and rinsed)
1/2 cup celery, finely chopped
1/2 cup carrots, finely chopped
1/2 cup apple , finely chopped
1/4 cup currants (or other dried fruit, chopped if necessary)
3 green onions, tops only, thinly sliced
For the dressing:
6 tablespoons vegan or other mayonnaise of choice
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 cup water
Generous pinch of freshly ground black pepper
Chopped, fresh or dried dill or parsley (optional)
1/4 teaspoon garlic or onion powder (optional)

Instructions

To make the dressing: whisk all ingredients together in a small mixing bowl and set aside.
Combine all salad ingredients in a large mixing bowl. Toss them together with the dressing, mix well, and serve or store. Salad will keep in an airtight container in the fridge for up to 3 days.