Cranberry Walnut Chickpea Salad

This recipe comes from Sarah Dykes, our 2015 Thanksgiving Recipe winner.

Cranberry Walnut Chickpea Salad

3 cups cooked or 2 BPA-free cans (15 oz.) chickpeas (garbanzo beans), drained and rinsed
1 cup  organic celery, diced
1/2 cup organic unsweetened dried cranberries (chopped fresh would be fine too)
1/2 cup walnuts or pecans, roughly chopped
1/2 cup organic scallions, thinly sliced, white and green parts
Celtic Sea Salt and freshly ground pepper, to taste

6 tablespoons (1/3 cup) tahini (gluten-free) or olive oil mayo (may want to add up to 2 T more)
4 tablespoons (1/4 cup) champagne, white wine, or apple cider vinegar (Orange Muscat Champagne vinegar works too)
2 tablespoons water (only needed if using tahini)
2 tablespoons pure maple syrup

Slice celery and scallions, roughly chop walnuts, roughly mash chickpeas.  Then prepare your dressing*.  Add in the remaining ingredients and mix well. Can be served at room temperature or you can let it chill in the refrigerator for an hour before serving.  Serve on Gluten-Free bread or a bed of mixed greens or eat just as it is! {Serves 6-8}

*To prepare the dressing: Mix all the ingredients together and let sit so the flavors come together.  This can be done ahead of time.

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