The Canterbury Salad

By DairyFreeGina

*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.

Ingredients:

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

Directions:

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 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.

3. 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.

Copyright @DairyFreeGina . Please do not publish or reproduce without the written permission of DairyFreeGina