VEGAN GLUTEN-FREE CHICKPEA WALDORF SALAD
THIS RECIPE IS :
INGREDIENTS
- 2 cups Red Delicious apples, chopped
- 2 cups Bartlett pear, chopped
- 1 cup canned chickpeas, rinsed and drained
- ½ cup celery, chopped
- ½ cup chopped walnuts
- ½ cup red grapes, halved
- ⅓ cup unsweetened dried cranberries
- ½ cup vegan mayonnaise
- ¼ tsp. dijon mustard
- 1 tbsp. dried tarragon leaves
- 2 tbsp. tarragon wine vinegar
- Sea Salt (optional)
- Freshly ground black pepper
- ground nutmeg (optional)
PREPARATION
- Combine apples, pears, celery, walnuts, cranberries and grapes in a large serving bowl, set aside.
- Combine mayonnaise, tarragon wine vinegar, dijon mustard, and tarragon leaves in a medium bowl; mix well. Toss with apple mixture and season with sea salt(optional) and freshly ground black pepper to taste. Chill before serving. Sprinkle with ground nutmeg (optional) right before serving for a fall twist. Serve on top of fresh salad greens or on rolls. Store in an air-tight container in the refrigerator for up to three days.
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