Cranberry Walnut Chickpea Salad Sandwich
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1 cup celery diced
- 1/2 cup organic dried cranberries (chopped fresh would be
- 1/2 cup walnuts or pecans roughly chopped
- mineral salt & freshly ground pepper to taste (i used about 1/2 teaspoon each)
- 6 tablespoons (1/3 cup) tahini or vegan mayo
- 2 tablespoons water (only needed if using tahini)
- 2 teaspoons pure maple syrup
- 3 cups cooked or 2 cans (15oz) garbanzo beans (chickpeas) drained and rinsed
- 1/2 cup scallions (green onions) thinly sliced, white & green parts
- 4 tablespoons (1/4 cup) champagne white wine or cider vinegar (i used orange muscat champagne vinegar)
- Carbohydrate 15.4551833153359 g
- Cholesterol 0 mg
- Fat 37.065366666613 g
- Fiber 5.86600014328957 g
- Protein 15.7344 g
- Saturated Fat 2.15077999999034 g
- Serving Size 1 1 Recipe (173g)
- Sodium 82.8899999975857 mg
- Sugar 9.58918317204634 g
- Trans Fat 3.486545 g
- Calories 427 calories
Start by mixing your dressing. In a small bowl combine tahini/mayo, vinegar, water and maple syrup. Set aside so the flavors come together. This can be made a day or two ahead and stored in the refrigerator until ready to use. Add a tad more water, or vinegar if you're a vinegar lover, to thin out dressing as desired. If using vegan mayo, you may like to add 2 more tablespoons. In a medium to large bowl, add your garbanzo beans 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. 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. Serves 6 - 8.
