Chickpea Salad (Dreena Burton)
We are delighted to feature a recipe from Dreena Burton, the cookbook author of Plant-Powered Families. Dreena shares over 100 delicious, whole foods, plant-based recipes that have all been taste-tested by her 3 children. Dreena has also written 4 bestselling cookbooks and is a recipe contributor for well-known plant-based websites including Forks Over Knives, KrisCarr.com, and PCRM.
* TIP: Make the night before. Serve on greens and/or with whole grain or gluten-free bread.
INGREDIENTS
serves 2 – 4
3–4 teaspoons tahini (see note)
2 teaspoons plain nondairy milk
2 teaspoons freshly squeezed lemon juice
1–1 1/2 teaspoons red wine vinegar to taste
1 teaspoon tamari
1/2 teaspoon Dijon mustard
1/2 teaspoon kelp granules
1/2 teaspoon pure maple syrup
1–2 pinches sea salt to taste
1 cup chickpeas, rinsed and drained
1/4 cup diced apple
2–4 tablespoons diced green or red bell pepper
2–3 tablespoons diced celery (optional; see note)
2 teaspoons capers (optional; see note)
Sprinkle chopped fresh parsley (optional)
INSTRUCTIONS
In a bowl, whisk together the tahini, milk, lemon juice, red wine vinegar, tamari, mustard, kelp granules, maple syrup, and sea salt. Mash the chickpeas slightly with a fork or bottom of a measuring cup. Add to the tahini mixture along with the apple, bell pepper, celery, capers, and parsley, and mix together. Serve between slices of whole-grain bread, rolled in a tortilla, as a green wrap (using large leaves of romaine lettuce or collards), or rolled with some rice in nori sheets.
Tahini Note: A little tahini goes a long way. For a creamier mix use the full 4 teaspoons, but for a little lighter salad, use 3. Seasonings
Note: You may want to omit the celery and capers for your kiddos. Be sure to include the apple; it’s delightful with the savory ingredients! Raisins are also a great addition.
* We recommend serving on greens and/or with whole grain bread.
RECIPE COURTESY of DREENA BURTONA (plantpoweredkitchen.com)
Dreena Burton has been vegan for almost 20 years, in that time writing five bestselling cookbooks charting her journey as a plant-powered cook and at-home mother of three. Always passionate about creating nutritious recipes, she is an advocate of using the “vegan basics” to create healthy, delicious food for the whole family. Dreena is one of the pioneering vegan cookbook authors, with a loyal following and reputation for reliable, wholesome recipes. Dreena has appeared on television and radio, and is a recipe contributor for well-known sites including Forks Over Knives, KrisCarr.com, and PCRM. She has written for Yoga Journal, Today’s Parent, VegNews, and has been featured in other publications including First magazine.
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