Chickpea Apple and Pecan Salad

It's Vegan and it's delicious! The perfect salad to take on the go.

Not everyone is a fan of tahini but you need to try this dressing, it will seriously change your mind.

Tip: If you don't have red cabbage you could swap it out for grated carrot.

Hint: This can be served in a wrap, just halve the chickpeas and lightly mash them before adding to the salad.

Prep time: 15 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

100 grams of tinned or cooked chickpeas

1/2 small or 1/4 large red apple (40g)

1 tablespoon of chopped pecans (15g)

1/2 small celery stalk, sliced

1 long green shallot/scallion, sliced

2 teaspoons of chopped fresh parsley

1 cup of mixed salad leaves

1/4 cup of thinly sliced red cabbage

Dressing

1 tablespoon of hulled tahini

1/4 teaspoon of pure maple syrup

1/2 teaspoon of Dijon mustard

1/2 teaspoon of apple cider vinegar

1 pinch of dried garlic powder

1 pinch of Himalayan or sea salt

fresh cracked pepper to taste

water to thin to desired consistency

Method

Combine all of the dressing ingredients in a small bowl. The mixture will be very thick so keep adding a little water at a time until it is pouring consistency. Set aside.

Combine all of the ingredients in a medium sized bowl. Stir in the dressing and toss everything to combine well.

Serve and enjoy!

Calories: 0
Protein: 0
Carbs: 0
Fibre: 0
Fat: 0

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