Spicy Chickpea Salad
Vegan Mayonnaise:
1 cup organic sunflower oil (or oil of choice)
1/2 cup unsweetened nondairy milk
1 teaspoon stone ground mustard
1/8 teaspoon agave syrup
1/2 teaspoon sea salt
1 tablespoon fresh lemon juice
1 teaspoon apple cider vinegar
Spicy Chickpea Salad:
2 cups coarsely mashed chickpeas (garbanzo beans)
1 cup finely chopped cilantro
1 cup steamed quinoa (or choice of grain)
1 cup finely sliced scallions
1 cup coarsely chopped walnuts
1/2 cup finely shredded carrots
1/2 cup finely diced celery
1/2 cup finely diced green pepper
1/2 cup finely diced red onion
1/2 cup finely diced red pepper
1/4 cup vegan mayonnaise (recipe above)
1/4 cup finely ground poppy seeds
1/4 cup toasted sesame seeds
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon sea salt
Vegan Mayonnaise:
1. To a blender, add oil, nondairy milk, mustard, agave syrup, and salt; blend until thick and creamy.
2. While blending, stream in lemon juice and vinegar; blend until smooth. Keep up to one month in refrigerator.
Spicy Chickpea Salad:
3. In large bowl add all ingredients; stir lightly to thoroughly mix and coat. Serve on lettuce leaf or with celery sticks, red pepper halves, crispy toast, or crackers. Delicious!
SO HOW'D IT GO?
It was good but a bit too much onions. Add less onions and scallions and it should be good. :)
This recipe was ok, but I would suggest using quite a bit less red onion.. maybe 1 quarter of a small red onion or even less. I also kind of thought that it would be nice with some curry spice! As it lacked some flavor although in the picture it definitely looks delicious. I wrapped mine in a Collard Green Leaf :)