Vegan Chickpea Salad

Ingredients

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  16 oz or 454g

• Carrots

  Raw

  3 medium or 183g

• Celery

  Raw

  2 stalk, medium or 80g

• Onions

  Raw

  ¼ medium or 28g

• Capers

  Canned

  2 tbsp, drained or 18g

• Nutritional Yeast

  Vegan - Whole Foods Market

  2 tbsp or 15g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  1 tbsp or 15g

• Vinegar

  Cider

  1 tsp or 5g

• Salt

  Table

  1 dash or 0.4g

• Lettuce

  Romaine or cos, raw

  2 leaf outer or 56g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

Directions

1. In a food processor process each vegetable separately– carrots, celery and onion. Set aside in a medium size bowl. Now add chickpeas, nutritional yeast, tahini (sesame butter), mustard, and apple cider vinegar into the food processor. Process but *be sure to leave it a little chunky making sure it's not completely smooth*. Add chickpea mixture to vegetables. Stir together, add in capers and stir again. Serve wrapped in a lettuce leaf. Store in air tight container in the refrigerator if you have leftovers.

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