Chickpea, Celery and Walnut Salad for One
This is a quick throw-together lunch, perfect for when you’re working from home. The blend of crunchy walnuts, hearty chickpeas and crisp celery comes alive with the creamy tang of my beloved GOAT dressing.
Use the other half of the GOAT dressing on my Egg Salad for one.
Ingredients 15
For The Salad
1 × 400 g tin chickpeas, drained and rinsed
2 ‒ 3 stalks celery, diced
1⁄4 red onion, finely chopped
Handful walnuts, roasted, chopped
Handful capers, drained
Handful flat-leaf parsley, finely chopped
Handful baby spinach
Goat Dressing
80 g soft goat’s cheese
100 g Greek yoghurt
3 tbsp olive oil
Pinch salt
1 tsp lemon zest
1 tbsp dill, chopped, heaped
1⁄2 garlic clove, finely grated, microplaned
To Serve
1 cup lettuce, to serve, optional
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Method 4
Combine , , , , , , in a mixing bowl and stir to combine.
Dressing
Put the and in a small mixing bowl and use a fork to break down the cheese and slowly work it into the yoghurt. Once combined, add the , a little at a time, stirring well after each addition to ensure the dressing doesn’t split.
Add the , , , and , and stir to combine.
Dress the salad with half the dressing and store any leftover dressing in an airtight container in the fridge for up to 1 week.
Jessica Prescott's tips
If you’re vegan, use unsweetened coconut yoghurt in place of the goat’s cheese and Greek yoghurt, and add a few drops of lemon juice to taste. It’s an entirely different dressing, but just as delish.
The amount of oil you need will depend on how oily your cheese is and how wet or firm your yoghurt is. Feel free to thin it out with water if you are trying to avoid adding too much extra oil, but resist the temptation to use the lemon juice for this purpose. It will overpower the dressing and you won’t taste the goat’s cheese, dill or garlic, which is what makes this dressing sing. In this dressing, the zestie is your bestie.
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Notes
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