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  • 4

    Servings

  • Prep Time

    Prep Time 10'

  • Total Time

    Total Time 15'

  • Easy

    Easy

  • Vegan

    Vegan

Bergamot and chickpea salad recipe

  • 4

    Servings

  • Prep Time

    Prep Time 10'

    PT10M
  • Total Time

    Total Time 15'

    PT15M
  • Easy

    Easy

  • Vegan

    Vegan

Vegan

You may look at this and see it as a plant-based alternative to the traditional egg salad or tuna salad. I wasn’t trying to re-create anything when I set out to create this recipe, but after sharing it with my girlfriends, they labeled it as the “better alternative”. What I was after, a delicious and versatile lunch or snack that I can keep on hand.

organic bergamot juice

 

I don’t know about you, but I get tired of having the exact same meal day after day. This chickpea salad can be enjoyed in so many ways. The first day, I ate it with rice cakes. After that, I mixed it into salads and even made it into a dip for my Erbology Crackers.

The dressing is slightly sweet and perfectly thick for coating the salad. The mustard adds a strong flavor that is slightly diluted by the nutty chia seed oil and the tangy bergamot juice.

Learn more about bergamot health benefits

The salad itself is as simple as it sounds. You can soak dried chickpeas or use canned chickpeas. You will want to mash them slightly. I guess this is where the “egg salad” feel comes from. The avocado provides plenty of flavor and healthy fats. I prefer small pieces of avocado so that I get a little bit of everything in each spoonful. The corn and celery add a nice crunch and the nori brings different textures to play.

Spoon it onto rice cakes, on top of a salad or eat plain! This is a great, balanced and satisfying snack that will keep you fueled.

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Appetizers

Ingredients
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Bergamot dressing
 
Chickpea salad
  • 1 cup cooked chickpeas
  • ½ chopped avocado
  • ½ cup corn
  • ¼ cup diced red onion
  • ¼ cup chopped parsley
  • 1 tbsp sliced sushi nori
  • Rice cakes for serving and extra parsley leaves for garnishing

Typical nutrition / serving

  • Energy (calories) 270 kcal
  • Protein: 7.42g
  • Fat: 9.58g
  • Carbohydrate: 40.97g

Here's how you make it

  1. To make the dressing, take a little bowl and add all the dressing ingredients. Mix well with a spoon and set aside.
  2. In a large bowl, add the cooked chickpeas and slightly mash them with a fork. Then add the rest of the salad ingredients. Pour the bergamot dressing and mix well.
  3. Serve on rice cake or bread and garnish with fresh parsley leaves. What a delight!

If you tried this recipe...

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