Cranberry Walnut Chickpea Salad

Be prepared to have your world rocked…  This mix is perfect flying solo, in a Romaine leaf, on a cracker, in a pita, as a wrap or in a sandwich.  I absolutely love the flavor, texture and versatility of this recipe!  Momma makes a massive batch – family takes it however they like.  Done and done!

INGREDIENTS

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

1/2-1 cup Celery, diced

1/2 cup Organic Dried Cranberries

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 Pure Maple Syrup

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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