Creamy Chopped Chickpea Pecan Salad

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.

Creamy Chopped Chickpea Pecan Salad

Prep Time

15 minutes

Cook Time

-  

Serves

8 people

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.

 

Recipe and image courtesy of the American Pecan Council.

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 mayonnaise, 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

Preparation

  • 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.

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