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–+ servings
5 from 2 votes

Creamy Chopped Chickpea Pecan Salad

Author - Gena Hamshaw
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Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yields: 4 -8 servings

Ingredients

For the salad:

  • 1 1/2 cups cooked chickpeas 1 can, drained and rinsed
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped carrots
  • 1/2 cup finely chopped apple
  • 2/3 cup pecan pieces
  • 1/4 cup chopped raisins or dried cranberries or currants
  • 3 green onions tops only, thinly sliced

For the dressing:

  • 6 tablespoons vegan mayonnaise of choice homemade or store-bought
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 cup water
  • Generous pinch freshly ground black pepper
  • Optional: chopped fresh or dried dill or parsley 1/4 teaspoon garlic or onion powder

Instructions

  • To make the dressing, whisk all ingredients together in a small mixing bowl and set aside.
  • Combine all salad ingredients in a large mixing bowl. Toss them together with the dressing, mix well, and serve or store. Salad will keep in an airtight container in the fridge for up to 3 days.