Chickpea and Grape Salad
⏳ Time
15 minutes
🥕 Ingredients
14
🍽️ Servings
8
Description
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Ingredients
- Chickpea - 14.1 oz
- Grapefruits - 10.6 oz
- Celery salt - 1 stalk
- Walnuts - 2.8 oz
- Tahini - 4 spoons
- Apple Cider Vinegar - 2 spoons
- Maple syrup - 1 tablespoon
- Dijon Mustard - 2 spoons
- Poppy seed paste - 2 spoons
- Ground Dried Garlic - a pinch
- Dried onion powder - to taste
- Celery salt - to taste
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
In a small bowl, combine tahini, apple cider vinegar, mustard, maple syrup, poppy seeds, ground onion, and garlic. Season with salt and pepper.
Step 2
Cut the grapes in half or into quarters and remove the seeds.
Step 3
Slice the celery into pieces about 5 mm thick.
Step 4
Chop the nuts coarsely.
Step 5
Drain and rinse the chickpeas. Add the chickpeas, grapes, nuts, and celery to a large bowl.
Step 6
Drizzle the dressing on top and mix well. Season with salt and freshly ground pepper to taste.
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