’M So Excited to Finally Share This Dish. I Know, There’s About a Million Chickpea Salad
Ingredients
- 1/2 cup silken tofu
- 1 tbsp dried dill
- 1/2 tbsp apple cider vinegar
- 1 tbsp spicy brown mustard
- 2 tsp maple syrup
- 1/4 tsp garlic powder
- 1/8 tsp salt
- 1/8 tsp pepper
- 1/3 cup carrots
- 1/3 cup celery
- 2 tbsp sunflower seeds
- 1 tbsp pumpkin seeds
Preparation
Add your tofu, dill, apple cider vinegar, mustard, maple syrup, garlic powder, salt, and pepper to a blender and blend until smooth and creamy. Next, lightly mash your chickpeas with a fork (or pulse them a few times in a food processor.) Once mashed, add your chickpeas to a bowl and mix in the sauce as well as the other remaining ingredients. I recommend covering it and allowing it to sit in the fridge for at least 30 minutes before serving as it will help the flavors meld together. (Makes about 4-5 servings.) -
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