Yield: 2
Sonoma Chickpea Salad
Juicy grapes, crunchy celery, peans and chickpeas make a pefect sandwich topped with delicious poppy seed dressing.
Prep Time
15 minutes
Total Time
15 minutes
Ingredients
- 1 can chickpeas, drained and rinsed
- 3/4 cups seedless red grapes, sliced
- 1/4 cup celery, diced
- 1/4 cup pecans, chopped (can sub walnuts or pepitas)
Creamy Poppy Seed Dressing
- 2 tbsp tahini
- 1 tbsp apple cider vinegar
- 1/2 tbsp maple syrup
- 1 tsp dijon mustard
- 1 tsp poppy seeds
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- pinch of salt and pepper
- 4 slices sprouted grain bread
Instructions
Dressing:
- Place ingredients in a small bowl and mix to combine. Add a tablespoon or two of water as needed to thin. Set aside.
Salad:
- Add chickpeas to a medium-sized mixing bowl, roughly mash the chickpeas using the back of a fork or spoon.
- Add in the grapes, pecans, and celery, top with dressing and mix to combine. Season with mineral salt and fresh cracked pepper to taste.
Nutrition Information:
Yield:
2Serving Size:
1 gramsAmount Per Serving: Calories: 405Total Fat: 19gSaturated Fat: 2gUnsaturated Fat: 15gSodium: 197mgCarbohydrates: 51gFiber: 9gSugar: 13gProtein: 13g
