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 servings

What 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 taste

What 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 days

NOTES
If you're not into mayo, you can use 1 whole mashed avocado instead

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