Creamy Chickpea Salad
, Nicole Eckert Holistic Nutritionist
For the lovers of simple, healthy + clean recipes. This Creamy Chickpea Salad recipe will become a new go-to. We’ve boosted this recipe with Black Seed Oil for added benefits in flawless digestion (even with chickpeas) + immunity.
A vegan take on the classic chicken salad. This batch will last the week in your fridge and you can enjoy this blend on a sandwich, in a sprouted grain wrap, a paleo wrap, in a collard or lettuce leaf, or as is!
Black seed oil has so many beneficial properties, and since being a whole-food oil - it’s so easy to include in your dishes. We love the nutty flavour that it adds to this recipe.
Have you tried adding Black Seed Oil to your recipe creations yet?
Creamy Chickpea Salad with Enerex Black Seed Oil
Makes 3-4 servingsWhat you need:
2 cups cooked chickpeas (or 2 cans)
1/2 cup vegan mayo*
1 large ribs celery, thinly sliced
1/4 cup red onion, diced
1/4 cup cucumber, diced
2 tbsp fresh parsley, chopped
2 tbsp fresh dill, chopped
1/2 tbsp dijon mustard
1/2 lemon, juiced
1/2-1 tsp Enerex Black Seed Oil
1 clove garlic, pressed
Himalayan salt and black pepper, to tasteWhat to do:
-Mash chickpeas with a potato masher or fork until a chunky/flaky texture is achieved
-Add in remaining ingredients and mix well until combined
-Enjoy as a sandwich, or in a sprouted grain, paleo or collard wrap
-Keeps for 3-5 daysNOTES
If you're not into mayo, you can use 1 whole mashed avocado instead