The sun is finally shining today, so I was in the mood to make something super fresh and bright. This chickpea salad is full of fresh vegetables and herbs, and a homemade lemon vinaigrette that encourages a harmonious marriage of these bright and crisp flavours. I added in a generous handful of Planet Hemp Superfood Hemp Hearts to up the nutrients! Hemp hearts are full of protein and essential fatty acids, and they're super mild so they can be added to really anything. I love them! Thank you so much to Planet Hemp and Vista Magazine Canada for collaborating with me on this recipe.
This recipe is vegan, gluten free, and refined sugar free.
If you make this recipe and want to show off on IG, you can tag me, @gardentotableblog.ca!
Ready in 20 minutes + refrigerate 1 hour
2 cups cooked chickpeas, drained, rinsed
2 ribs celery, chopped
1 carrot, peeled, shredded
1 red bell pepper, chopped
1/2 cucumber, seeded, chopped
1/4 cup fresh cilantro leaves, chopped
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
juice of 1 lemon
1 tablespoon grainy mustard
1 teaspoon coconut nectar
1 tablespoon nutritional yeast
1/2 teaspoon red pepper flakes
1/2 teaspoon sea salt
1/2 teaspoon cracked black pepper
In a mixing bowl, toss together the salad ingredients
In a mason jar, shake together the vinaigrette ingredients
Pour dressing over the salad and toss to combine
Refrigerate for one hour before serving
You can eat the salad right after preparing it, but I like to let it refrigerate because the flavours have a chance to mix and mingle a bit