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This Cranberry Walnut Chickpea Salad is my go to when craving chicken salad, but don’t want the chicken. I substitute chickpeas which are full of protein, fiber, and complex carbohydrates.They are nutrient-dense, meaning they have lots of useful nutrients but are relatively low in calories. I also substitute regular mayo with Vegenaise Mayo from Follow Your Heart. It’s an egg free version but tastes delicious. The walnuts add a little more protein and the cranberries lend freshness and zing.
Tip: I recommend eating it open face on toasted sourdough or in a romaine or butter lettuce wrap with a little spicy mustard.
Reviews:
COOK TIME 25 minutes
Course Lunch
Cuisine American, Vegan
Serving 4 people
Ingredients:
| 1. | 3 cups cooked or 2 cans (15oz) garbanzo beans (chickpeas), drained and rinsed |
| 2. | 1 cup celery, diced |
| 3. | 1/2 cup organic dried cranberries |
| 4. | 1/2 cup walnuts or pecans, roughly chopped |
| 5. | 2 scallions (green onions), thinly sliced, white & green parts |
| 6. | Salt & black pepper, to taste |
For Dressing:
| 1. | 6 tablespoons (1/3 cup) soy free Vegenaise |
| 2. | 4 tablespoons (1/4 cup) apple cider vinegar |
| 3. | 2 teaspoons pure maple syrup (optional) |
Directions:
Start With The Dressing.
In a small bowl combine Vegenaise, vinegar, water and maple syrup. Set aside so the flavors come together.
Add a tad more water or vinegar if you want to thin out dressing, or add a couple more tablespoons of Vegenaise for a creamier sauce.
Prep Veggies.
Dice 2-3 stalks of celery or enough to make 1 cup.
Thinly slice 2 scallions (green onions), green and white parts.
Chop nuts.
Roughly chop walnuts or pecans.
Prepare the Chickpeas (Garbanzo Beans).
In a medium to large bowl, add your garbanzo beans and roughly mash with a fork or potato masher.
Combine All The Ingredients.
Add celery, cranberries, nuts, scallions, salt, pepper and dressing, to the smashed chickpeas and mix well. Serve at room temp or let chill in the refrigerator for an hour before serving.
Notes:
Serve open face on toasted sourdough bread or in romaine or butter leaf lettuce wraps with a little spicy mustard.
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