Chickpea Chicken Salad with Grapes and Toasted Walnuts
Yield: 1 quart
Description
Ingredients
- 2 cans (15-16 oz. each) chickpeas, drained
- 1/2 cup each: diced red onion and celery
- 1/2 cup Silken Mayonnaise or other vegan or traditional mayonnaise
- 1 cup halved red grapes
- 3/4 cup chopped toasted walnuts
- 2 tablespoons lemon juice
- 2 tablespoons fresh tarragon or 2 teaspoons dried
- Salt and ground black pepper
Instructions
- Pulse chickpeas in a food processor until it is a mix of finely and coarsely chopped, about 15 pulses. Turn into a medium bowl; Mix in onions, celery, mayonnaise, grapes, walnuts, lemon juice, and tarragon. Taste and adjust seasonings, including salt and pepper to taste. Let stand a few minutes for moisture to absorb. Serve. (Can be refrigerated in a covered container for a couple of days.)