B Well Roasted Chickpea and Celery Salad
(05 Apr 2018)

Bwell Roasted chickpea and celery salad

B-well Roasted chickpea and celery salad

Recipe by Nicole Snelling


1 Can chickpeas
1 Tbsp B-well canola oil
2-3 Celery stalks, thinly sliced
100g Walnuts, toasted
¾ cup Seedless red grapes




Dressing:
3 Tbsp B-well canola mayo, thick & creamy mayonaise
2 Tbsp Toasted sesame seed
1 Tbsp White wine vinegar
Salt and pepper


Preheat the oven to 200°C.
Place the chickpeas on a baking tray, drizzle with a 1 Tbsp of B-well Canola oil, place in the oven and roast them for 7-8 min until golden.
Remove the chickpeas and set aside to cool.
Combine the salad ingredients in a salad bowl.
Combine all the dressing ingredients in a small bowl and whisk to combine, then season with salt and pepper.
Pour the salad dressing over the ingredients and toss together to combine.
Then serve. 

 

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