Creamy Chopped Chickpea Pecan Salad

Submitted by:

American Pecan Council | Gena Hamshaw, The Full Helping

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

  1. To make the dressing: whisk all ingredients together in a small mixing bowl and set aside.
  2. 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.

Nutrition facts

Calories

190

Fat

15g

Sat Fat

2g

Sodium

350mg

Carbs

14g

Fiber

4g

Protein

3g

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