This is one of my favorite summer salads but it can be easily made year round. It is a great salad to serve at parties, just double or triple the recipe depending on the size of your crowd. Not only is this salad delicious but it is full of protein, fiber and all things good. You can serve this on a bed of lettuce or a bed of kale! You can make a sandwich out of it using your favorite dairy-free roll or a dairy free wrap, or even stuff it into a tomato from your garden.
*Dairy Free* *Vegan * *Gluten Free*
1 can Chickpeas, rinsed and drained
1 block Firm Tofu, pressed and drained and diced into small squares
3 celery ribs, diced
1 medium sized green apple, diced small (I like to use Granny Smith)
1/2 cup pecans
1/2 cup raisins
1 tbsp. curry powder
1 teaspoon turmeric
2 tablespoons raw Agave
¼ cup Red Onion, diced small
2 cloves garlic, minced
Salt and freshly ground black pepper to taste
3 tablespoons vegan mayonnaise – or more to reach desired consistency
1. Take half the can of chickpeas and put into a small bowl and mash using a potato masher.
2. Place the mashed chickpeas and all other ingredients, including remaining chickpeas, into a bowl. Fold in remaining ingredients until well combined. Season with salt and pepper. Cover and refrigerate for at least 30 to 60 minutes before serving. You can serve this on a bed of lettuce or a bed of kale. You can make a sandwich out of it using your favorite dairy-free roll or a dairy free wrap.
What’s your favorite go-to salad? Share in our comments section.