Currently hooked. My favorite lunch these days. I just want it to be summer already and I feel like this chickpea salad just screams take me on a picnic. Am I right?
Throw it on a toasted potato roll – yum. Spoon some on romaine lettuce leaves – oh yum. Or maybe enjoy atop your favorite cracker (I’m into these water crackers) – SO YUM! This chickpea salad is slightly sweet, creamy, and has the perfect amount of crunch coming from the fresh, crisp grapes and the celery. If you haven’t tried this combo, it’s a must! Trust.
Classic Chickpea Salad with Grapes
Ingredients
- 1 15oz can chickpeas drained and rinsed
- 1/2 cup purple grapes quartered
- 1/2 cup celery chopped fine
- 1 tablespoon vegan mayo I use organic Follow Your Heart
- 1 tablespoon dijon mustard
- 1 teaspoon agave nectar
- salt and pepper to taste I S&P generously here
Instructions
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Remove the chickpeas from the can, drain the excess liquid and rinse thoroughly. Place the chickpeas in a medium or large bowl and roughly mash using a fork.
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Add the prepped grapes and celery to the bowl.
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Next, add the mayo, mustard, agave, salt and pepper.
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Stir together to combine. Enjoy on a sandwich, in romaine lettuce wraps, or with some water crackers.
