Spring comes and our thoughts turn to all things fresh and green. There's nothing that exemplifies this more than a new kind of salad bursting with flavor. It's a chickpea , scallion and celery mix that's good as a main dish or as the perfect side.
I found this recipe in one of the emails from one of the many food sites follow. I made it completely vegan by switching out the recommended sour cream and using Hellman's Vegan mayo as part of the dressing.
I cut the scallions into bit size pieces , getting rid of the tips which can be tough to chew.
As for the chickpeas, i used Goya 's for a change . Only drain half the brine. The remaining half will be part of the dressing.
Then it was cutting up the celery . Use about five to six stalks, including the heart.
This is without the dressing
The dressing was five tablespoons of the vegan mayo mixed with about two tablespoons of olive oil and apple cider vinegar. A tiny dash of salt and a grind of fresh black pepper rounded it out.
This is a chunky salad to mix so I'd recommend using a wooden spoon to completely coat the pieces. You can add salt and a little freshly ground pepper for bite. I like this salad a lot. The flavor mix is a combination of bite from the scallions and mild from the chickpeas and celery. I know it's going to be made a lot this summer as a perfect side to burgers and dogs. You could add green olives for more flavor and color but don't go overboard with them.
This is different kind of salad but it's sure to be a classic. Make it for any Spring meal or party. It is fresh and green, bursting with flavor.
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