The Varsity's video: Food for Thought: Vegan Chickpea Salad

Welcome to our first ever episode of Food for Thought, The Varsity’s newest column, which features recipes from students at U of T that even beginner chefs — who may or may not have an essay due at midnight — can manage. Today's recipe is a vegan chickpea salad from Chaerim, full recipe and ingredients below or visit https://thevarsity.ca/2020/09/13/introducing-food-for-thought-arts-cultures-newest-column/ ─────────INGREDIENTS & INSTRUCTIONS────────── ☞ A whole can of chickpeas, drained and washed ☞ 3–4 stalks of celery, chopped ☞ 1/2 an onion, diced ☞ 1/2 a sweet pepper, diced ☞ 1/2 cup of sunflower seeds ☞ 1/2 cup of dried cranberries ☞ 6 tablespoons of vegan mayo — which can be modified with regular mayo ☞ 4 tablespoons of maple syrup ☞ 2 tablespoons of lemon juice ☞ Ground pepper to taste Directions: 1. Mash chickpeas 2. Mix ingredients 3. Eat! Tips from Chef Ori: she reccomends a sharp knife. Director & Editor: Dina Dong Producer: Ori Gilboa Camera Operators: Abby Dollries & Ana Pereira Music: bensound.com