Creamy Chopped Chickpea Pecan Salad
This refreshing salad uses endive’s natural shape and crisp texture as an edible vessel for a sweet-tangy chickpea filling studded with US-grown Pecans. The endive’s mild bitterness provides the perfect counterpoint to the creamy, tangy dressing made with apple cider vinegar and Dijon mustard, while its sturdy, boat-shaped leaves hold up beautifully to the chunky salad without wilting. Crunchy pecans, sweet apple, and plump currants create textural and flavor contrasts that play against endive’s clean, slightly bitter crunch.
Featuring American Pecans
Ingredients
For the salad | ||
| 75 g | pecan pieces | |
| 250 g | cooked chickpeas (1 can, drained and rinsed) | |
| 50 g | celery, finely chopped | |
| 65 g | carrots, finely chopped | |
| 60 g | apple, finely chopped | |
| 35 g | currants (or other dried fruit, chopped if necessary) | |
| 3 | green onions, tops only, thinly sliced | |
| Optional | Endive leaves for serving | |
For the dressing | ||
| 6 tbsp | Vegan or other mayonnaise of choice | |
| 2 tbsp | Apple cider vinegar | |
| 1 tbsp | Lemon juice | |
| 1 tbsp | Dijon mustard | |
| 1/2 tsp | Salt | |
| 60 ml | Water | |
| 1 Pinch | freshly ground black pepper | |
| optional | chopped, fresh or dried dill or parsley | |
| 1/4 tsp | garlic or onion powder (optional) | |
