1Tbspwhite wine vinegar or apple cider vinegaror pickle juice or lemon juice
1Tbspnoochnutritional yeast
2tspmustardI used 1 tsp Dijon and 1 tsp spicy brown
1tspItalian seasoning
1tspherbs de Provenceor Italian seasoning
1tspparsley
1tsponion powder
1tspgarlic powder
1tsppoultry seasoning
¼tspground black pepper
Instructions
Coarsely chop the chickpeas, celery, walnuts, red onion, and dried fruit. You can pulse this mixture in the food processor, but be careful not to make your chickpea salad too mushy.
Add all of the remaining ingredients and combine well.
Refrigerate until ready to eat and store all leftovers in the refrigerator.
Notes
• The flavors really shine when you allow all of the aromatic ingredients meld for a couple hours in the refrigerator; but you can eat it as soon as you make it.• I like serving this chickpea apple walnut salad between two pieces of sprouted bread. I love Aldi’s sprouted bread – It’s affordable, freezes well, and has a lower sodium version.• You can also serve atop crackers or on a bed of greens and cover with your favorite toppings like freshly chopped tomatoes and cucumbers. The sky’s the limit!