The Musette: Another chickpea salad

This is one of those recipes that I make regularly because it’s bright, fresh, clean, and crunchy……. it really hits a lot of notes. Plus, it’s filled with loads of plant-based protein,  light on fat and heavy on flavour. It can sit in the fridge for a day or two and in fact may even be better on day two. It also travels well, so ideal for a picnic. I don’t usually do recipes just in cups but this time it works just fine.

Ingredients (serves 6)

Dressing:

  • 1 cup plant-based yogurt
  • 1 cup chopped coriander (cilantro) 
  • 1/2 cup chopped basil
  • 1/2 cup chopped dill
  • 1/2 cup chopped parsley
  • 1/2 cup chopped salad onions (scallions)
  • 1 organic lemon, juiced and zested
  • 1 tbsp extra virgin olive oil
  • 2 tbsp capers
  • 2 fat cloves confit garlic
  • 1 tsp sea salt
  • 1 tsp freshly ground black pepper

Salad:

  • 3 cups cooked chickpeas
  • 1 cup cucumbers, chopped
  • 1 cup cherry tomatoes, quartered
  • 1/2 cup chopped salad onions (scallions)
  • 1 tbsp finely grated lemon zest
  • 1/2 cup cubed vegan feta
  • 1 tsp black pepper
  • 1 tsp sea salt
  • 1/2 cup pumpkin or sunflower seeds

Method

Green Goddess Dressing Recipe - Platings + Pairings

1.Let’s start with the dressing. In a blender mix together all of the ingredients and blend on high until smooth. Pour into a clean container. We will use about 240ml (1 cup) of the dressing and the rest can be stored in the fridge for up to 10 days.

2. Next, in a large bowl mix together all the salad ingredients: chickpeas, cucumbers, tomatoes, lemon zest, feta, pumpkin seeds, black pepper and salt. Pour over the dressing and mix thoroughly. Serve immediately or store in the fridge!
3. As always, feel free to make substitutions, additions and deletions based on your tastes.

18 Comments on “The Musette: Another chickpea salad

  1. Pingback: ReBlogging ‘The Musette: Another chickpea salad’ – Link Below | Relationship Insights by Yernasia Quorelios

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