Cranberry Walnut Chickpea Salad
3 cups cooked or 2 cans (15oz) 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, thinly sliced
Black pepper to taste
6 tablespoons tahini or plain Greek yogurt
4 tablespoons, white wine or cider vinegar
2 teaspoons pure maple syrup
1. Mash garbanzo beans with a potato masher or pulse in a food processor.
2. Toss with celery, cranberries, nuts, scallions, and black pepper.
3. Make dressing by whisking all ingredients together.
4. Toss all ingredients together with dressing and serve. Use a lettuce wrap, whole grain, or sprouted grain bread!
240 kcals, 23g C, 10g F, 8.5g P