This was one of the first dressings I experimented with and ended up loving! I took inspiration from the “No Tuna” Salad Sandwich recipe on forksoverknives.com and went from there. In addition to chickpeas, I enjoy this dressing with baked sweet potato, with bean burger patties (seen below), on salads, or in sandwiches as the original recipe suggests. It’s a wonderfully versatile recipe that is definitely worth experimenting with!
Ingredients
Dressing
- 2-3 Tbsp. tahini
- 2 tsp. mustard (Dijon or yellow)
- 1 tsp. maple syrup
- Juice of ½ a lemon
- Water to thin out dressing if needed
Chickpea Salad
- 1 can chickpeas or 2 cups cooked chickpeas
- ½ cup onion, chopped
- ½ cup celery, chopped
- ¼ cup raisins
- ¼ cup relish
- ½ cup cooked grains, if on hand (optional)
- Baked sweet potato pieces (optional)
Method
- For the dressing, mix all of the ingredients together in a small bowl
- Add water to reach the desired consistency, which is creamy but pourable
- For the salad, mix all of the ingredients together in a bowl
- Mix in the dressing and evenly coat all of the ingredients
- Place on top of greens or two slices of bread
- Drizzle leftover dressing on top for garnish
- Enjoy!
