Corn and Banana Pepper Chickapea Salad
A delicious cold salad that will satisfy both your tastebuds and hunger. Perfect for a day at the office or when you are on-the-go. It is a gluten-free, nut-free and vegan recipe which is high in protein and flavor.
Corn and Banana Pepper Chickapea Salad
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Course: Salad
- Cuisine: Canadian
- Servings: 4
Dressing Ingredients:
- 1 cup vegan mayo
- 1 Tbsp pickle juice, (packing liquid in a jar of pickles)
- 1/2 tsp table salt
- 1 tsp garlic powder
- 1/4 cup red onion, minced
- 1/4 cup dill pickle, minced
- 1 tsp prepared yellow mustard
- 1 Tbsp fresh dill, minced
Salad Ingredients:
- 1 Package Chickapea Spirals
- 1 Tbsp salt, (for cooking pasta)
- 2 cobs of corn, boiled and kernels cut off
- ¼- ½ cup banana peppers, chopped
- Black pepper, to taste
- Finishing salt, to taste
Dressing Instructions:
- Place vegan mayo in a medium mixing bowl
- Mix in pickle juice, ½ tsp salt, garlic powder, red onion, dill pickle, and mustard
- Once well combined, fold in fresh dill
- Transfer all dressing to a resealable carafe or jar and place in the refrigerator until ready to use
Salad Instructions:
- Prepare Chickapea spirals to package specifications, (heat 16 cups of water in a large pot over high heat until boiling. Add pasta and 2 Tbsp of salt to the water, decrease heat to maintain a gentle boil. Stir and cook pasta for 7 minutes)
- Drain pasta and rinse with warm water
- Pour the dressing over the pasta
- Mix in corn and banana peppers
- Plate each portion of the salad or store the portions in refrigerator safe containers
- Top each serving with a pinch of black pepper and finishing salt
- Enjoy!
Recipe Notes:
- Change the amount of banana peppers suggested in the recipe to make it more or less spicy
- Unused dressing can be stored in the fridge for two to three days if tightly sealed.
- Hellmann’s vegan mayo was used in this recipe
- This salad should be served cold
- This dish will keep well in the fridge for up to three days