Where sweet & savory meet scrumptious – this makes a fun dish with delightful textures.

INGREDIENTS

3 cups cooked or 2 cans (15oz) Chickpeas (garbanzo beans), drained and rinsed

1 cup small diced Apple (I used Fuji but go with whichever kind suits your fancy)

1/2 cup Celery, diced

1/2 cup Organic Dried Cranberries (chopped fresh would be great too)

1/2 cup Walnuts or Pecans, roughly chopped

1/2 cup Scallions (Green Onions), thinly sliced, white & green parts

Sea or Mineral salt & Freshly Ground Black Pepper, to taste

Dressing

1/3 cup (6 tablespoons) Tahini

1/4 cup (4 tablespoons) Champagne, White Wine Or Cider Vinegar (I used white wine vinegar)

2 tablespoons Filtered Water

2 teaspoons Honey, Agave or Maple

To Serve

Leafy lettuce of choice (my favorite for this is Romaine)

Healthy, whole grain bread

OR Rye or Wheat Crackers

INSTRUCTIONS

Start by mixing your dressing. Combine all ingredients in a bowl and mix with a spoon or combine in a jar fitted with a lid to simply shake the dressing.

In a medium to large bowl, add your chickpeas and roughly mash with a strong fork or potato masher. Add in celery, cranberries, nuts, scallions, salt, pepper and dressing, mix well.

Serve at room temp or let chill in the refrigerator for an hour before serving.  (Really delicious when the flavors have had time to meld and get married!)

Serve on your favorite bread as a closed or open faced sandwich, or on a bed of leafy greens. You may even opt to simply enjoy the salad as is.

*You may change up the walnuts, using pecans, almonds, etc.

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