Chickpea Cranberry Salad

Plant Pure Nation Cookbook

Lynda Hungerford shared this festive chickpea salad with the June potluck crowd. Using tahini dressing, rather than mayonnaise, lent a new twist to an old standby favorite. It was perfect for a hot, summer night and would make great sandwiches for a summer picnic!

1/4 cup tahini
1/4 cup rice vinegar
1/4 cup water
2 tablespoons agave nectar
1/2 teaspoon dried dill weed
1/4 teaspoon red pepper flakes
2 cans chickpeas, rinsed and drained
1/2 cup celery
1 carrot, diced small or shredded
1/2 cup dried cranberries
1/2 cup finely chopped walnuts
1/2 cup diced red onion
1/4 cup chopped fresh parsley
1/4 teaspoon sea salt
1/4 teaspoon black pepper

1. Start by mixing your dressing. In a small bowl combine the tahini, vinegar, water, agave, dill and red pepper flakes. Set aside so the flavors come together. You can play with the flavor of vinegar you like. I like rice vinegar because it is mild.

2. In a medium to large bowl add the chickpeas and roughly mash with a strong fork or potato masher.

3. Add the celery, carrot, cranberries, nuts, red onion, parsley, salt, pepper, and tahini dressing. Mix well.

4. Serve at room temperature or let chill in the refrigerator for an hour before serving

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