The Canterbury Salad
*Dairy Free* *Vegan* *Gluten Free*
This is a great summer salad that is versatile enough to eat anytime of the year for a quick dinner or to serve at a picnic, brunch, or dinner party. This is one of my husband’s favorite summer dishes.
1 can chickpeas, rinsed and drained
1 block tofu, pressed drained diced into small squares
3 celery ribs, diced
¼ cup Red Onion diced small
2 cloves garlic minced
1 medium sized green apple, diced small OR 1 cup grapes, each cut in half
1/2 cup pecans, each chopped in half
1/2 cup raisins, or craisins
1 tbsp. sweet curry powder
1 teaspoon turmeric
2 tablespoons Agave
3 tablespoons vegan mayonnaise
Take half the can of chickpeas and put into a small bowl and mash using a potato masher.
Place the mashed chickpeas and rest of ingredients, including remaining chickpeas and seasonings, and put into a large mixing bowl. Combine with vegan mayo and using a spatula, blend 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, gluten free roll or wrap. Or stuff into a fresh tomato or pepper.
What’s your favorite summer salad? Share in our Comments section.
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