I love this recipe so much and it has become a staple at our house! It is a crowd favorite and kids love it too!
This super refreshing, flavorful, one-bowl salad is the perfect meal to make in a large batch for the week for lunches, a snack or even dinner! It also serves the tuna salad satisfaction without actually including any fish.
This recipe calls for using chickpeas, which have an amazing meaty texture — loaded with tons of protein and fiber to keep us feeling full and fueled. The best part is there is so much flavor in every bite from the zesty lemon, capers, dill, and a wonderful crunch from shallots and celery.
When serving, I pair it with either
Nori Roasted Seaweed Paper with Avocado Oil (make sure to check the ingredients label)
Bibb Lettuce Cups
Enjoy the recipe below!
Serves 4
Ingredients: Two 15-ounce cans chickpeas, drained and rinsed 4 celery stalks, finely chopped 1 shallot or small red onion, finely chopped (about ½ cup) 2 tablespoons finely chopped fresh dill or 1 tablespoon dried dill ¼ cup Avocado mayonnaise (Primal Kitchen OR Chosen Foods) 1 teaspoon Dijon mustard ½ cup Castelvetrano, pitted and chopped 2 tablespoons capers, drained Zest and juice from 1 lemon (about 1 teaspoon zest and 2 tablespoons juice) Sea salt and freshly cracked black pepper, to taste
Instructions: • In a large bowl, gently break apart the chickpeas using your fingers or the back of a fork – we’re looking to create surface area to drink up the dressing.
• Add the celery, shallot, dill, mayo, mustard, olives, capers, lemon zest and juice, salt, and pepper and gently fold until combined.