’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

  1. 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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