07/29/2026
It’s too 🥵 to cook with 🔥
Try this deliciously dense salad on sourdough, crackers, lettuce wraps, or over microgreens. Recipe by Timothy Pakron
One 15.5 ounce can chickpeas, rinsed
½ teaspoon sea salt
½ teaspoon black pepper
1 tablespoon nutritional yeast teaspoon cayenne
1 clove large garlic, chopped/smashed into paste (or use a fine microplane)
½ cup diced celery
1 green onion stalk, chopped
2 tablespoon dill pickles, diced
3 tablespoons Castelvetrano olives, diced
¼ cup roasted salted Marcona almonds, roughly chopped
1 tablespoon minced shallot
¼ cup roughly chopped parsley, fresh not dried
¼ cup roughly chopped dill, fresh not dried
2 teaspoons red wine vinegar
2 teaspoons whole grain mustard
¼ cup vegan mayo
1 medium avocado, ripe and cut into chunks
Open, drain and rinse canned chickpeas. Add to a medium-size mixing bowl. Then add salt, black pepper, nutritional yeast and cayenne. Using a fork, mash half of the chickpeas, leaving the other half whole.
To the same bowl, add garlic, celery, green onions, pickles, olives, almonds, shallot, parsley, dill. Toss to combine. Mix red wine vinegar, mustard and vegan mayo in a separate bowl, then pour over the salad and mix well.
Lastly, gently fold in the diced avocado. Give it a taste and season with salt and pepper to your liking.
herbalicious
