If you love tuna or chicken salad as a sandwich or on a bed of greens you’re going to need to try this one asap! I actually came up with an idea for this salad while running my half marathon on Sunday. I had two products that I really wanted to combine together both from Maille and I bamm! this came to me around mile 7. I whipped this up and have eaten probably half of it already. I needed to put it away to stop. I’m going to serve this tonight to my husband on a bed of mixed field greens which will make a lovely dinner. I had some on gluten free crackers for lunch. And admittedly, I ate some straight out of the bowl too! Pathetic, I admit. But packed with protein and flavor. So good!
1 -14 ounce can of chickpeas, drained and rinsed well
3 carrots, peeled and diced
2 celery stalks, diced
2 spring onions, tip diced off then chopped finely
2 tablespoons of sunflower seeds
15 Maille cornichons or gherkin (small pickles)
1 teaspoon of smoked paprika
Pinch of salt
Freshly ground pepper
1/4 cup of cashew cream – or hummus
2-3 tablespoons of water
3 tablespoons of Maille Dijon mustard (I used horseradish)
In large bowl, combine all of the ingredients through ground pepper. In a separate bowl, blend together the cashew cream or hummus and the Dijon. Whisk until combined. Then add it to the chickpea mixture. If the salad dressing seems a bit too thick, add a few tablespoons of water to loosen it up and thin it out. Stir until well combined. Serve immediately or refrigerate until needed. You can serve this on greens for a salad, on a sandwich, or as I did, eat it straight up with some crackers.
Perfect for brunch, girl’s lunches, parties, picnics etc.
— Knead to Cook