Ingredients

• Ingredients Scale 1x2x3x 3 cups cooked or 2 cans (15 oz) chickpeas (garbanzo beans), drained and rinsed 1 cup celery, diced 1/2 cup organic dried cranberries (chopped fresh would be great too) 1/2 cup walnuts or pecans, roughly chopped 1/2 cup scallions (green onions), thinly sliced, white & green parts mineral salt & freshly ground pepper, to taste (I used about 1/2 teaspoon each) Dressing 6 tablespoons (1/3 cup) tahini or vegan mayo 4 tablespoons (1/4 cup) champagne, white wine or cider vinegar (I used Orange Muscat Champagne Vinegar) 2 tablespoons water (as needed if using tahini) 1 tablespoon pure maple syrup To serve leafy lettuce of choice bread of choice

Preparation

• Instructions Dressing: 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. 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 3/4 of the chickpeas so it binds well. Assemble: 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: 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 Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days, in a covered container.