Chickpea Salad with Apples, Celery, and Walnuts
Author: Marisa | Uproot Kitchen
Recipe type: Main
Serves: 4-5
- ¼ cup plain 2% Greek yogurt
- 1 tablespoon stoneground Dijon mustard
- 1 14-ounce can of chickpeas, drained
- ¼ cup finely diced celery
- ¼ cup finely diced apple
- 2 tablespoons diced raw walnuts
- 1 tablespoon finely diced white onion
- ¼ teaspoon salt
- In a bowl, combine plain Greek yogurt and mustard.
- Add in the drained and rinsed chickpeas, and mash them about halfway.
- Finely dice your celery, apple, walnuts, and onion. Stir them into the mixture.
- Add salt, and fresh pepper if desired. Serve on top of crackers.
Makes a total of 2.5 cups. Refrigerate leftovers for up to 5 days.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2015/10/28/chickpea-salad/
3.5.3229