Cranberry Walnut Chickpea Salad

This is a great recipe to have in the fridge for quick and easy lunches! 

You can eat it as is or put on some bread to make a sandwich or even in a wrap!

Original Recipe from The Simple Veganista and can be found here: http://thesimpleveganista.blogspot.com/2013/11/cranberry-walnut-chickpea-salad-sandwich.html

Ingredients:

• 3 cups cooked or 2 cans (15oz) garbanzo beans, drained and rinsed
• 1 cup celery, diced 
• 1/2 cup dried cranberries 
• 1/2 cup walnuts or pecans, roughly chopped
• 1/2 cup scallions, thinly sliced, white & green parts
• mineral salt & freshly ground pepper, to taste 

Dressing:

• 6 tablespoons (1/3 cup) tahini or vegan mayo
• 4 tablespoons (1/4 cup) cider vinegar
• 2 tablespoons water (only needed if using tahini)
• 2 teaspoons maple syrup

Instructions:

1. Start by mixing together the tahini, vinegar, water, and syrup to make the dressing and set aside. 

2. In a medium bowl, mash chickpeas with a fork and add in the celery, cranberries, nuts, scallions, salt and pepper, and dressing.

3. Serve chilled! I ate mine on some bread as a sandwich!