Description
This Green Goddess Chickpea Salad is a vibrant and flavorful plant-based dish featuring a creamy dairy-free herb dressing combined with protein-rich chickpeas and crunchy celery. Perfect for meal prep, sandwiches, wraps, or as a refreshing snack, this salad is quick to make and packed with fresh herbs and wholesome ingredients.
Ingredients
Scale
Green Goddess Dressing:
- 1/2 cup dairy free yogurt
- 1 cup fresh parsley
- 1 cup other fresh herbs (cilantro and dill)
- 1 green onion
- 1/2 lemon, juiced
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1 dash sea salt and black pepper
Salad:
- 1 (15 oz) can chickpeas, drained and rinsed
- 3 stalks Dandy® celery, chopped
- 1 green onion, chopped (from dressing leftover or added extra for texture)
Instructions
- Make the Dressing: Add all of the salad dressing ingredients to a small blender and puree until smooth, creating a creamy herbaceous base for the salad.
- Prepare the Salad Base: In a small mixing bowl, add the drained and rinsed chickpeas and partially mash them using a fork or potato masher, leaving some chickpeas intact for texture.
- Combine Ingredients: Add the chopped celery and green onion to the mashed chickpeas, then stir in the prepared Green Goddess dressing thoroughly to coat all the ingredients evenly.
- Season and Serve: Taste the salad and adjust salt or pepper if needed. Serve chilled as a salad with fresh vegetables or crackers, or use it as a flavorful filling for sandwiches or wraps.
Notes
- This chickpea salad keeps well for up to 4 days when stored in an airtight container in the refrigerator, making it ideal for meal prep.
- You can substitute the dairy-free yogurt with regular yogurt if dairy is not a concern.
- For extra crunch, add finely chopped cucumber or bell peppers to the salad.
- Adjust the herbs in the dressing to your preference; basil or tarragon also work well.
- If you prefer a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the dressing.
