Ingredients
Salad Base
- 1/2 cup raw slivered almonds
- 15 ounce can chickpeas, drained and rinsed
Add-ins
- 2 celery ribs, diced small
- 1/2 cup red grapes, halved
- 1/4 cup dried cherries
Dressing
- 1/2 cup Vegan Mayo
- 1 tablespoon lemon juice (from about 1/2 lemon)
- Salt and pepper to taste
Instructions
- Pulse almonds: In a food processor, pulse the slivered almonds a few times until crumbly but not powdered, maintaining some texture.
- Add chickpeas: Add the drained and rinsed chickpeas to the food processor with the almonds and pulse several times until the mixture becomes flaky with a few whole beans remaining to avoid a pasty consistency.
- Combine ingredients: Transfer the almond and chickpea mixture to a large bowl. Mix in the diced celery, halved grapes, dried cherries, vegan mayo, lemon juice, and salt and pepper to taste.
- Refrigerate and serve: Refrigerate the salad until ready to serve. It keeps well for up to 5 days. Enjoy it on croissants or bread with lettuce, on a salad, or with crackers.
Notes
- Do not over-process the almonds and chickpeas to maintain a flaky texture.
- Adjust lemon juice and seasoning to your taste preferences.
- This salad can be stored in the refrigerator for up to 5 days.
- Perfect for a vegan and plant-based diet.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Blending
- Cuisine: American
- Diet: Vegan