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Daniel Fast Vegan Chickpea Salad

Daniel Fast Vegan Chickpea Salad

A delicious and wholesome meal that adheres to the principles of the Daniel Fast. This plant-based powerhouse offers a satisfying and nutrient-rich option perfect for those observing this purifying diet or anyone looking for a healthy and simple vegetarian lunch or dinner.
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Prep Time 20 minutes
Chilling Time 30 minutes
Total Time 20 minutes
Course: Dinner, Lunch, Salad
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (15-ounce) can chickpeas rinsed and drained
  • 1/4 cup red onion finely chopped
  • 1/4 cup celery finely chopped
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon Dijon mustard ensure it's Daniel Fast compliant, no added sugars or preservatives
  • 1/4 teaspoon sea salt or to taste
  • 1/8 teaspoon black pepper or to taste
Optional add-ins
  • 1/4 cup bell pepper chopped (any color)
  • 2 tablespoons dill pickles chopped
  • 1 pinch garlic powder

Equipment

  • Potato masher
  • Fork
  • Medium Bowl
  • Small separate bowl

Method
 

  1. In a medium bowl, add the rinsed and drained chickpeas. Using a potato masher or the back of a fork, gently mash the chickpeas. You want to achieve a texture that's mostly mashed but still has some whole chickpeas for a pleasing bite – think similar to how you'd mash avocado for guacamole.
    1 (15-ounce) can chickpeas
  2. To the mashed chickpeas, add the finely chopped red onion and finely chopped celery. Stir in the fresh chopped parsley. These ingredients will provide a wonderful crunch and a fresh, vibrant flavor profile.
    1/4 cup red onion, 1/4 cup celery, 2 tablespoons fresh parsley
  3. In a small separate bowl, whisk together the fresh lemon juice, extra virgin olive oil, and Dijon mustard. Ensure the Dijon mustard is a clean, Daniel Fast-approved version without added sugars or artificial ingredients.
    1 tablespoon fresh lemon juice, 1 tablespoon extra virgin olive oil, 1/2 teaspoon Dijon mustard
  4. Pour the whisked dressing over the chickpea mixture. Add the sea salt and black pepper to taste. Gently fold all the ingredients together until everything is well combined and the chickpeas are coated in the dressing.
    1/4 teaspoon sea salt, 1/8 teaspoon black pepper
  5. If you're using any of the optional ingredients like chopped bell pepper, chopped dill pickles, or garlic powder, stir them in now. These additions can add extra layers of flavor and texture to your chickpea salad.
    1/4 cup bell pepper, 2 tablespoons dill pickles, 1 pinch garlic powder
  6. Give your Daniel Fast Vegan Chickpea Salad a final taste. Adjust the salt, pepper, or lemon juice as needed to suit your personal preference.
    1/4 teaspoon sea salt, 1/8 teaspoon black pepper, 1 tablespoon fresh lemon juice
  7. The salad is now ready to be served! You can enjoy it immediately or let it chill in the refrigerator for about 15-30 minutes to allow the flavors to meld even further. Prepare for a delightful and nourishing meal!

Notes

Stores well in the refrigerator for up to 3-4 days. Best served cold or at room temperature. Freezing is an option for longer storage (1-2 months), but may alter texture.