This Vegan Chickpea Apple Pecan Salad is a great summertime salad that is light and flavorful.
It’s also “almost raw” with the exception of the chickpeas a a little vegan mayo and has the perfect combination of flavors and textures.
It’s crunchy from the onions, pecans and celery, sweet from the apples and tangy from the mayo and lemon juice all in one bite.
I showed it as a wrap with organic tortillas and baby spinach, but I actually preferred mine on top of a bed of baby spinach without the tortilla.
Loaded with protein, fiber and healthy fats, it’s a great lunchtime meal and it’s vegan, gluten-free and dairy-free!
5 Fast Facts About Chickpeas (Garbanzo Beans):
- excellent source of fiber
- good source of protein
- can help to lower cholesterol
- provides better regulation of blood sugar
- can help decrease cardiovascular risks
5 Fast Facts About Apples:
- rich in anti-oxidants
- good source of B-complex vitamins
- helps to reduce cholesterol
- 1 apple contains 17.4% DV of fiber
- helps to regulate blood sugar
5 Fast Facts About Celery:
- improves immune system
- reduced blood pressure
- alkalizing food
- anti-inflammatory
- lowers cholesterol
5 Fast Facts About Pecans:
- contains naturally occurring antioxidants
- helps to lower cholesterol
- high quality source of protein
- contains more than 19 vitamins and mineral
- excellent source of vitamin E
5 Fast Facts About Onions:
- rich source of healthy sulfur compounds
- excellent for cardiovascular health
- inhibits bone loss in women
- reduced blood pressure
- lowers blood cholesterol levels
5 Fast Facts About Lemons:
- extremely alkalizing
- blood purifier
- excellent for detoxification
- balances blood sugar levels
- contains powerful anti-bacterial properties
5 Fast Facts About Dill:
- anti-oxidant
- anti-bacterial
- aids in digestion
- acts as a diuretic to flush out toxins
- good source of calcium, manganese and iron
5 Fast Facts About Pink Himalayan Salt:
- contains 84 minerals
- unrefined, unprocessed, raw
- promotes stable pH balance in cells
- controls water levels in the body
- aids digestion and facilitates better nutrient absorption
Tip #1: To make sure none of the ingredients overpowers the recipe, make sure the chickpeas are smashed really good and all the veggies are diced very finely in tiny pieces.
Tip #2: You can use fresh dill or the dried dill in the glass jar.
Tip #3: This was so good, I could have just eaten it plain. But you can put it in a tortilla (regular or gluten-free), on a bed of organic baby spinach, in a wrap or even on top of crackers.
Tip #4: This recipe will make approximately 2 servings.
Vegan Chickpea Apple Pecan Salad
Print recipe
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Ingredients
- 1 can organic chickpeas (15 ounce can - drained)
- 1/2 organic apple (diced)
- 1/4 cup organic celery (diced)
- 1/4 cup organic pecans (diced)
- 2 tablespoons organic onions (diced)
- 2 tablespoons vegan mayonnaise (Vegenaise brand)
- 1 tablespoon organic dill (chopped)
- 1 organic lemon (freshly juiced)
- 1/2 teaspoon pink himalayan salt (or to taste)
Directions
| Step 1 | Put the can of drained chickpeas into a medium sized bowl and mash them up. Dice into small pieces: apple, celery, onion and pecans and add to the bowl of mashed chickpeas. Add the vegan mayonnaise, dill, pink himalayan salt and lemon juice. Stir together until well combined. Serve on a wrap, bed of baby spinach or crackers. Enjoy! |
Note
Recipe inspired by and slightly adapted from: http://www.wholefoodsmarket.com/recipe/not-tuna-salad
