Wheat+Heather

“Oh Susanna” Salad. I found this recipe in Krimsey Lilleth’s “The Cajun Vegan Cookbook.

You’ll need:
2 Celery Stalks - 1/2 in pieces diced
2 organic honey crisp apples or gala apples
1 1/2 cups of chickpeas (or 15oz can drained)
4 green onions, finely sliced on an angle
1/2 cup vegan Mayo
1 tsp fresh lime juice
1 tsp fresh lemon juice
1 tsp apple cider vinegar
1/2 teaspoon salt
1/4 tsp black pepper
1 cup cooked quinoa, chilled.

To make:
- Toss celery, apples, chickpeas, and green onions together and set aside
- In a smaller separate bowl, whisk together vegan mayo, lime juice, lemon juice, apple cider vinegar, salt and black pepper
- Transfer the mayo mixture to the bowl with the apples, celery and chickpeas. Stir well. Then add the quinoa and stir until combined
- Refrigerate for 30 minutes before serving.
- Can top it with avocado and cracked pepper.

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