Chickpea and Grape Salad
8 servings
15 minutes
Chickpeas, grapes, celery and nuts are not an obvious set for a salad, but that makes it all the more interesting. It's hard to say what plays the main role in this set, because there's also the dressing for it - a mix of tahini, vinegar, Dijon mustard, maple syrup and various spices and herbs. The poppy seeds, which must be added to the sauce, also give the salad a sweet confectionery character.
1
In a small bowl, mix tahini, apple cider vinegar, mustard, maple syrup, poppy seeds, ground onion and garlic. Season with salt and pepper.
- Tahini: 4 tablespoons
- Apple cider vinegar: 2 tablespoons
- Dijon mustard: 2 teaspoons
- Maple syrup: 1 tablespoon
- Poppy seeds: 2 teaspoons
- Garlic powder: pinch
- Onion powder: to taste
- Ground black pepper: to taste
- Salt: to taste
2
Cut the grapes in half or quarters and remove the seeds.
- Grapes: 300 g
3
Cut the celery into slices about 5 mm thick.
- Celery: 1 stem
4
Chop the nuts coarsely.
- Walnuts: 80 g
5
Strain and rinse the chickpeas. Add chickpeas, grapes, nuts, and celery to a large bowl.
- Canned chickpeas: 400 g
- Grapes: 300 g
- Walnuts: 80 g
- Celery: 1 stem
6
Pour the dressing on top and mix. Season with salt and freshly ground pepper to taste.
- Tahini: 4 tablespoons
- Apple cider vinegar: 2 tablespoons
- Dijon mustard: 2 teaspoons
- Maple syrup: 1 tablespoon
- Poppy seeds: 2 teaspoons
- Ground black pepper: to taste
- Salt: to taste
