Hands down one of the best and most unexpected surprises in all my years in the kitchen!
Absolutely delicious! MEGA loaded with nutrition! Sans any animal products the calories are lower and the food safety risks significantly decrease. Little known fact: chicken, macaroni and potato salads tend to carry some of the highest risk of food borne illness due to their nutrient composition, the variables involved in preparations and the typical events at which they are consumed.
This recipe turns out so divine even the biggest skeptic will be asking for seconds. Serve on a bed of romaine lettuce or kale to add an extra boost of nutrition. This vegan chickpea salad is so amazing anyone would be a fool not to inhale everything it touches, let alone lick their plate clean.
Prep Time: 20 Minutes
Yields 8 Servings
½ Cup Vegan Mayonnaise
½ Medium Apple, Chopped
1 Bell Pepper, Chopped
4 Celery Stalks, Chopped
4 Radishes, Chopped
1 Green Onion, Chopped
½ Cup Red Cabbage, Chopped
½ Cup Raisins
4 Dills Pickles, Chopped
½ Cup Shelled Peanuts, Unsalted
1 Cup Cashews, Unsalted
1 Can Chickpeas (Garbanzo Beans), Drained & Thoroughly Rinsed
½ Cup Frozen Peas
Place all the ingredients in a large bowl and mix away. Serve chilled.
Pro Tip: Place ½ the vegan mayo in the bottom of the bowl and mix as you add each ingredient. Evenly coats everything and overall makes mixing a breeze. Plus no awkward moment where someone gets a mouthful of only one ingredient.
Boost the flavor profile by adding freshly chopped dill and/or serving with chopped, ripe tomatoes on top. You could also add unsalted sunflower seeds or nuts as well.
I used my nutrition software to review the nutrition in this recipe and was excited to see a one cup serving of this goodness offered loads of protein, fiber, folate, vitamin C, vitamin E, vitamin K, potassium and magnesium. Healthy skin, healthy weight or pain reduction anyone?
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