Friday, March 14, 2014

Cranberry Walnut Chickpea Salad Sandwich

There are many ways to make Chickpea salad.  I like this recipe because it's a bit sweeter than the normal "faux tuna" version I do.  I imagine you could make this with Thanksgiving cranberry relish leftovers too.  Love this as a salad or sandwich - either way, you can't go wrong. Check out The Simple Veganista blog for more pictures and recipes!

Cranberry Walnut Chickpea Salad Sandwich

2            cans garbanzo (chickpeas), drained and rinsed
1            cup celery, diced
1/2         cup dried cranberries (chopped fresh would be great too)
1/2         cup walnuts or pecans, roughly chopped
1/2         cup green onions, thinly sliced, white and green parts
              salt and pepper to taste

6            tablespoons tahini or vegan mayo (I used vegan mayo)
4            tablespoons champagne, white wine or cider vinegar
2            tablespoons water (only needed if using tahini)
2            teaspoons pure maple syrup

Mix your dressing in a small bowl.  Set aside.

In a medium bowl, add your garbanzo beans and roughly mash with a strong fork or potato masher.  Add celery, cranberries, nuts, scallions, salt, pepper and the dressing.  Mix well.  Serve as a salad or as a sandwich.

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