1 1/2cupscooked chickpeas1 can, drained and rinsed
1/2cupfinely chopped celery
1/2cupfinely chopped carrots
1/2cupfinely chopped apple
2/3cuppecan pieces
1/4cupchopped raisins or dried cranberries or currants
3green onionstops only, thinly sliced
For the dressing:
6tablespoonsvegan mayonnaise of choicehomemade or store-bought
2tablespoonsapple cider vinegar
1tablespoonlemon juice
1tablespoonDijon mustard
1/2teaspoonsalt
1/4cupwater
Generous pinch freshly ground black pepper
Optional: chopped fresh or dried dill or parsley1/4 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.