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Cranberry Walnut Chickpea Salad

Serves 6


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

Click here to download the recipe.

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