Ingredients:
For the salad:
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⅔ cup Sea Salt Activated Native Texas Pecans, chopped
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1 ½ cups cooked chickpeas (1 can, drained and rinsed)
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3-4 celery stalks, finely chopped
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½ red onion, finely chopped
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½ apple (preferably Honeycrisp or Fuji) , finely chopped
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3 green onions, tops only, thinly sliced
For the dressing:
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6 tbsp vegan mayonnaise
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2 tbsp apple cider vinegar
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1 tbsp Dijon mustard
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Generous squeeze of ½ lemon
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Chopped, fresh dill
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Salt and pepper to taste
Instructions:
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Combine all salad ingredients in a large mixing bowl.
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Add all dressing ingredients and toss them together with the salad, mix well, and serve on endive spears, crackers or atop a bed of lettuce/arugula.
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Salad will keep in an airtight container in the fridge for up to 3 days.