Chickpea Salad

vegan, gluten-free

INGREDIENTS (4 servings):

1 can chickpeas, drained and rinsed
1 shallot, diced
80g chopped pecans
1 bunch of chopped fresh parsley
90g vegan yogurt (almond or coconut)
1 tbsp apple cider vinegar
2 tsp dijon mustard
½ lemon
¼ teaspoon freshly ground nutmeg
Salt & pepper to taste
1 bag UMAMI Powermix
optional for serving: toasted bread or lettuce

COOKING INSTRUCTION:

1. Drain & rinse the chickpeas and place them in a large bowl

2. Use a potato masher to smash about half of the chickpeas

3. Add in the diced shallot, pecans, parsley, a big pinch of salt and pepper and the nutmeg.

4. In a small bowl, whisk together the yogurt, vinegar, mustard and lemon juice

5. Add the sauce to the chickpea mixture and toss to combine. Taste and season with more salt and pepper if needed

6. Garnish with your bag of UMAMI Powermix

7. Eat the salad as you wish! On bread, on salad, in lettuce wraps, on crackers, etc.