I find it’s easy to fall into a lunch rut, especially when you don’t have a lot of time to pull something together. The beauty of this salad is that you spend 20 minutes in the kitchen preparing it, but it can last you several days. (I promise you won’t get bored with it!) The chickpeas (or garbanzo beans) are an excellent source of protein, so they’ll keep you going through the afternoon slump. I love crunch in my salads, so there’s plenty of that between the celery, carrots, bell pepper, and pepitas. (I had to stop myself from adding water chestnuts and/or red/purple cabbage–next time!) Lately, I’ve been buying the mini sweet peppers which are ideal for snacking, so while the recipe calls for 1/2 a red bell pepper, I used 2 of the mini peppers:
I also went for gluten-free corn tortillas instead of bread, which I think was ideal! However, feel free to enjoy this salad on any bread of your choice.
UPDATE: And for the second batch (because the first batch disappeared fast, I swapped out the carrots with the promised purple cabbage and water chestnuts. Divine)!
INGREDIENTS:
1 15-oz can chickpeas, drained and rinsed
1/3 C onion, diced or minced
1/3 C carrots, diced
2 celery stalks, diced
1/2 red bell pepper, diced
1/4-1/3 C pepitas or chopped almonds
Sauce:
1-1/2 Tbs miso + 1 Tbs water
1/2 C vegan mayo
2 Tbs Dijon mustard
1 (heaping) Tbs dill relish
1 Tbs nutritional yeast
1 tsp kelp powder
3/4 tsp salt
1/4 tsp black pepper
The rest:
Gluten-free corn tortillas
Lettuce
DIRECTIONS:
Using a fork or pastry blender, mash the chickpeas until chunky. Add the rest of the salad ingredients.
In a medium bowl, whisk together the miso and water, then add the rest of the sauce ingredients; combine well.
Add the sauce to the chickpea mixture and stir together thoroughly. Top a tortilla with some lettuce and scoop the salad on top. Enjoy!
- 1 15-oz can chickpeas, drained and rinsed
- ⅓ C onion, diced or minced
- ⅓ C carrots, diced
- 2 celery stalks, diced
- ½ red bell pepper, diced
- ¼-1/3 C pepitas or chopped almonds
- Sauce:
- 1-1/2 Tbs miso + 1 Tbs water
- ½ C vegan mayo
- 2 Tbs Dijon mustard
- 1 (heaping) Tbs dill relish
- 1 Tbs nutritional yeast
- 1 tsp kelp powder
- ¾ tsp salt
- ¼ tsp black pepper
- The rest:
- Gluten-free corn tortillas
- Lettuce
- Using a fork or pastry blender, mash the chickpeas until chunky. Add the rest of the salad ingredients.
- In a medium bowl, whisk together the miso and water, then add the rest of the sauce ingredients; combine well.
- Add the sauce to the chickpea mixture and stir together thoroughly. Top a tortilla with some lettuce and scoop the salad on top. Enjoy!
