Chickpea Salad (from "Plant-Powered Families")

plantpoweredkitchen.com

Yvonne

3 to 4 teaspoons tahini (see note)

2 teaspoons plain nondairy milk

2 teaspoons freshly squeezed lemon juice

1 to 1 ½ teaspoons red wine vinegar to taste

1 teaspoon tamari (or coconut aminos for soy-free)

½ teaspoon Dijon mustard

½ teaspoon kelp granules

½ teaspoon pure maple syrup

1 to 2 pinches sea salt to taste

1 cup chickpeas, rinsed and drained

¼ cup diced apple

2 to 4 tablespoons diced green or red bell pepper

2 to 3 tablespoons diced celery (optional; see note)

2 teaspoons capers (optional! - see note)

Sprinkle chopped fresh parsley (optional)

Directions at plantpoweredkitchen.com

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