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Vegan 'Chicken' Salad (Cranberry + Walnut)
Ingredients
  • 3 cups cooked or 2 cans (15 oz) chickpeas (garbanzo beans), drained and rinsed
  • 1 cup celery, diced
  • ½ cup organic dried cranberries (chopped fresh would be great too)
  • ½ cup walnuts or pecans, roughly chopped
  • ½ cup scallions (green onions), thinly sliced, white & green parts
  • mineral salt & freshly ground pepper, to taste (I used about ½ teaspoon each)
  • subheading: Dressing:
  • 6 tablespoons (⅓ cup) tahini or vegan mayo
  • 4 tablespoons (¼ cup) champagne, white wine or cider vinegar (I used Orange Muscat Champagne Vinegar )
  • 2 tablespoons water (as needed if using tahini)
  • 1 tablespoon pure maple syrup
  • subheading: To serve:
  • leafy lettuce of choice
  • bread of choice
Steps
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