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Chickpea Salad (from "Plant-Powered Families")
  • 3–4 teaspoons tahini (see note)
  • 2 teaspoons plain nondairy milk
  • 2 teaspoons freshly squeezed lemon juice
  • 1–1 1/2 teaspoons red wine vinegar to taste
  • 1 teaspoon tamari (or coconut aminos for soy-free)
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon kelp granules
  • 1/2 teaspoon pure maple syrup
  • 1–2 pinches sea salt to taste
  • 1 cup chickpeas, rinsed and drained
  • 1/4 cup diced apple
  • 2–4 tablespoons diced green or red bell pepper
  • 2–3 tablespoons diced celery (optional; see note)
  • 2 teaspoons capers (optional! - see note)
  • Sprinkle chopped fresh parsley (optional)
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