This creamy yet light vegan salad is packed with bright spicy goodness. On its own it’s great served with a sandwich or veggie burger in place of potato salad or coleslaw. You can also make it a light lunch by adding a handful of arugula and enjoying it as a green salad. Double the recipe and keep in the fridge to have on hand all week.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 EatingWell | 2024-02-08 17:00:20 |  3,677 Views |
Jess makes pureed chickpea salad with dill and capers
Carolyn Casner is a longtime recipe tester and contributor to EatingWell. Over the years she has tested and developed hundreds of recipes for the magazine and website.
The EatingWell Test Kitchen is a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process that includes testing by trained recipe testers using various equipment (e.g. gas and electric stoves) and a variety of tools and techniques to ensure that it actually works when you make it at home. Testers shop at major grocery stores to research ingredient availability. Finally a registered dietitian reviews each recipe to ensure that we deliver food that is not only delicious but also meets our nutritional guidelines. Learn more about our nutritional philosophy and nutritional parameters.
1 can (425 grams) low-salt chickpeas rinsed
