CRANBERRY PECAN CHICKPEA SALAD SANDWICH

CRANBERRY PECAN CHICKPEA SALAD SANDWICH

 
Sometimes we like to have a simple sandwich and soup for supper,
and because we are also cutting back on animal protein,
I have been compiling quite a good collection of vegetarian recipes.
The following was what I prepared for our ‘meatless Monday’ meal this week…
 
 
Cranberry Walnut Chickpea Salad Sandwich
1 cans (15oz) garbanzo beans (chickpeas) drained and rinsed
1/2 celery diced
1/4 cup dried cranberries
1/2 cup walnuts or pecans roughly chopped
1/2 cup scallions (green onions) thinly sliced, white & green parts
sea salt & freshly ground pepper to taste
1/4 cup tahini
2 tablespoons garlic mayo
2 tablespoons white wine or cider vinegar
2 teaspoons pure maple syrup
leafy lettuce of choice to serve
bread of choice to serve
Start by mixing your dressing. In a small bowl combine tahini/mayo, vinegar, water and maple syrup. Set aside so the flavors come together. Add a tad more water, or vinegar if your a vinegar lover, to thin out dressing as desired.
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.
If mixture is too dry add a bit more mayo or vinegar.
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.
…served with a bowl of Spinach Tomato Orzo Soup
Adapted from

One thought on “CRANBERRY PECAN CHICKPEA SALAD SANDWICH

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.