Herbed Chickpea And Celery Salad Recipe

About this recipe

A refreshing vegan dinner option featuring steamed celery and chickpeas, tossed with a tangy herb-infused dressing. Perfect for solution seekers looking for a quick and nutritious meal.

Ingredients

• 25 g Parsley
• 250 g Freshcon Cooked Kabuli Chana (Chick Peas)
• 100 g Celery Stalk
• 1 ltr Bertolli Extra Virgin Olive Oil
• 50 g On1Y Black Peppercorns With Grinder
• 150 g Spring Onion (Kandychi Path)
• 500 ml I'Mwow Apple Cider Vinegar (With Mother)
• 1 kg Akar Powder Salt

Instructions

1. 1. Chop 2 stalks of celery and 1 medium spring onion into small pieces.
2. 2. Steam the chopped celery and spring onion in a steamer basket over boiling water for 3 minutes, until slightly tender but still crisp.
3. 3. In a large bowl, combine 2 cups of cooked chickpeas with the steamed vegetables.
4. 4. In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of cider vinegar, 1/2 teaspoon of salt, 1/4 teaspoon of, and a pinch of black pepper.
5. 5. Pour the dressing over the chickpea and vegetable mixture, and toss to coat evenly.
6. 6. Chop 1 cup of fresh parsley and mix it into the salad. Chill in the refrigerator for at least 15 minutes before serving.
7. 7. Serve the salad as a main dish or alongside your favorite vegan bread or crackers.