Cranberry Chickpea Salad (Nature's Plate) The ONE

[melissa-dallas]

Remember when I subscribed for a while to the vegan meal delivery service? This was one of my favorite things. They were on the local news this morning and shared their recipe

This stuff is killer good. Nice cheap portable lunch. They forgot to put how much water goes in the dressing, but I'd guess three tablespoons or so, or enough to make it pourable. This and their veggie chili were my favorite things from their store.

Sisters Annette Baker and Marianne Lacko from Nature's Plate share the recipe for a healthy, plant-based alternative to chicken salad. The

chickpea mixture can be used in sandwiches, wraps and salads.

Cranberry Chickpea Salad

3 Tablespoons tahini

2 Tablespoons white wine vinegar

1/2 Tablespoon maple syrup

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 1/2 cups cooked chickpeas, or 1 can drained

1/2 cup diced celery

1/4 cup dried cranberries juice sweetened (no sugar)

1 /4 cup chopped pecans

2 Tablespoons thinly sliced scallions

Put tahini, vinegar, water, maple syrup & salt and pepper in food processor. (Recipe left off water-I'd guess several tablespoons. Process till combined. Add chickpeas and pulse until some aremashed, but still chunky. Put in bowl and stir in remaining ingredients.

 

[marilynfl]

Melissa, what is the final texture? Puree or chunky? And what did you eat with it? I mean, is it a

dip and chip kindof dish...or more like lentils with pita? Or on lettuce?

I'm trying to wrap my head around this mixture of flavors--but then I had roasted tomatoes, fresh corn and roasted cauliflower with cheddar on it for breakfast this morning. I tell you, being retired totally screws up not only the days of the week, but what you feel like eating! And when you feel like eating it!

 

[melissa-dallas]

Kind of like chicken salad. They have little lunch boxes with crackers & raw veggies

Or they serve it as a wrap in a whole wheat tortilla.