Creamy Chopped Chickpea Pecan Salad

Pecans add a nutrient-dense crunch to this sweet and tangy salad. Serve it as a side dish or a main, or scoop it into endive lettuce wraps for a finger food fit for entertaining.

Ingredients

For the Salad

• 2/3 cup pecan pieces
• 1 1/2 cups cooked chickpeas (1 can, drained and rinsed)
• 1/2 cup celery, finely chopped
• 1/2 cup carrots, finely chopped
• 1/2 cup apple, finely chopped
• 1/4 cup currants (or other dried fruit, chopped if necessary)
• 3 green onions, tops only, thinly sliced

For the Dressing

• 6 tablespoons vegan mayonnaise, or other mayonnaise of choice
• 2 tablespoons apple cider vinegar
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 cup water
• Generous pinch of freshly ground black pepper
• Chopped, fresh or dried dill or parsley (optional)
• 1/4 teaspoon garlic or onion powder

Preparation

• 1 To make the dressing: whisk all ingredients together in a small mixing bowl and set aside.
• 2 Combine all salad ingredients in a large mixing bowl. Toss them together with the dressing, mix well, and serve or store. Salad will keep in an airtight container in the fridge for up to 3 days.