About the Recipe
Enjoy this salad anytime of year.
2 cans (15 oz) chickpeas, drained and rinsed
1 cup celery, diced
½ cup organic dried cranberries or fresh (chopped)
½ cup walnuts or pecans, roughly chopped
½ cup purple onions
sea salt & freshly ground pepper, to taste (I used about ½ teaspoon each)
3-4 tablespoons of vegan mayo
1. Mash chickpeas in a medium to large bowl, add your garbanzo beans and roughly mash with a strong fork or potato masher. Mash at least ¾ of the chickpeas so it binds well.
2. Add in celery, cranberries, nuts, onions, salt, pepper and vegan mayo, mix well. Serve at room temp or let chill in the refrigerator for an hour before serving.
3. 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.
Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days, in a covered container.