There’s something truly gratifying about having food prepared and ready to go in the fridge. So, when you’re hungry and in a hurry you can just reach in and grab it instead of staring blankly at a bunch of stuff you don’t know what to do with. Not only do you prevent the potato chip binge and the inevitable guilt that follows, you also feel like you’ve accomplished something. Yes, I consider making a salad in advance a noteworthy accomplishment. You are essentially setting yourself up for success – you are on your a-game to eat well, feel nourished, and develop positive habits for next time. This Napa Chickpea Salad is one of those salads that’s easy to toss together, great for a busy body, and super satisfying. It’s also high in plant protein and offers an almighty crunch, thanks to the chickpeas and fresh celery. Cheers!
NAPA CHICKPEA SALAD
Vegan, gluten-free, dairy-free, egg-free
Recipe by Jentry Lee Hull
Yields 8 servings
- 3 cups (2-15oz. cans) cooked chickpeas, drained and rinsed
- ¼ cup red onion, small dice (¼in. x ¼in.)
- ¾ cup celery, small dice (¼in. x ¼in.)
- ½ cup grapes (red or purple), cut in half lengthwise
- ¼ cup sliced almonds
- ½ cup egg-free mayo (Wildwood, Just Mayo, Vegenaise)
- ¼ cup plain almond milk yogurt (Kite-Hill)
- Juice from 1 lemon (about 2 Tbsp.)
- 1 Tbsp. Dijon mustard
- 2 tsp. apple cider vinegar
- 1 Tbsp. maple syrup
- ¼ tsp. salt, or to taste
- ¼ tsp. freshly ground pepper, or to taste
- In a large mixing bowl, add chickpeas, onion, celery, grapes, and almonds.
- In a small bowl, whisk together remaining ingredients.
- Adjust seasoning to taste.
- Combine sauce mixture with ingredients in large mixing bowl and toss until well incorporated.
- Cover and chill in the fridge for about an hour before serving.
- Enjoy as a wrap in romaine lettuce leaves, on whole grain bread, or on a bed of leafy greens.
- Store leftovers in an airtight container in the fridge for up to 5 days.