Protein-rich vegan salad with chickpeas, almonds, grapes, and lemon mayo, ready in 15 minutes.
# What You'll Need:
→ Protein & Crunch
01 - 1/2 cup raw slivered almonds
02 - 15 oz canned chickpeas, drained and rinsed
→ Vegetables & Fruit
03 - 2 celery ribs, diced small
04 - 1/2 cup red grapes, halved
05 - 1/4 cup dried cherries
→ Dressing
06 - 1/2 cup vegan mayonnaise
07 - 1 tablespoon fresh lemon juice
08 - Salt and pepper to taste
# Cooking Steps:
01 - In a food processor, pulse the slivered almonds several times until crumbly, avoiding over-processing into powder or paste.
02 - Add drained chickpeas to the processor with almonds and pulse several times until the mixture is flaky with some whole beans remaining. Do not over-process.
03 - Transfer the almond-chickpea mixture to a large bowl. Add celery, grapes, dried cherries, vegan mayonnaise, lemon juice, salt, and pepper. Mix until well combined.
04 - Refrigerate the salad until ready to serve.
05 - Serve chilled on croissants, bread with lettuce, over a salad bed, or accompanied with crackers.
