Chickpea Celery Root Salad With Mustard Dressing

• For the salad:

  • 1 celery root (cubbed)
  • 1 can chickpeas
  • 2 red peppers
  • 1 avocado
  • 1/2 tsp garlic powder
  • 1/2 tsp granulated onion
  • 1/2 tsp smoked paprika
  • 1 Tbs dijon mustard
  • 1 Tbs regular mustard
  • 1 Tbs whole-seed mustard
  • 4 Tbs olive oil
  • 1 Tbsp agave syrup
  • 1-2 Tbs water
  • Salted cashew (to serve)
  • Salt, pepper to taste and olive oil for sprinkling

  For the mustard sauce:

  • 1 Tbsp of regular mustard
  • 1 Tbsp of Dijon mustard
  • 1 Tbsp of whole-grain mustard
  • Olive oil

• • 1 layer of fresh spinach
  • top with the previously cooked celery root & chickpeas
  • add the bell pepper (peel off the skin beforehand and cut it into thin slices)
  • add the avocado (cubbed)
  • sprinkle some salted cashew
  • finish with the delicious mustard sauce

• To prepare the salad:

  • Cut the celery root into cubes and season with salt, pepper and olive oil
  • Season the canned chickpeas with garlic powder, granulated onion, smoked paprika and olive oil, then mix well
  • Place a parchment paper on an oven tray and place the celery root, chickpeas and 2 bell peppers on it
  • Bake them for 30 minutes at 200 degrees Censius

  To prepare the mustard sauce:

  • Gradually add some olive oil and mix constantly.
  • Add some agave syrup (the quantity is up to you – however sweet you want your mustard sauce to be) and finish with a splash of water, to obtain a more liquid consistency.