Need some inspiration. Any new and exciting salads and appetizers? I feel like I'm in a rut. TIA

Cranberry Walnut Chickpea Salad

I use the tahini and fresh cooked chickpeas

Ingredients

3 cups cooked or 2 cans (15oz) garbanzo beans (chickpeas), 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 (green onions), thinly sliced, white & green parts
mineral salt & freshly ground pepper, to taste (I used about 1/2 teaspoon each)
Dressing

6 tablespoons (1/3 cup) tahini or vegan mayo
4 tablespoons (1/4 cup) champagne, white wine or cider vinegar (I used Orange Muscat Champagne Vinegar)
2 tablespoons water (only needed if using tahini)
2 teaspoons pure maple syrup
To serve

leafy lettuce of choice
bread of choice
Start by mixing your dressing. In a small bowl combine tahini/mayo, vinegar, water and maple syrup. Set aside so the flavors come together. This can be made a day or two ahead and stored in the refrigerator until ready to use. Add a tad more water, or vinegar if you’re a vinegar lover, to thin out dressing as desired. If using vegan mayo, you may like to add 2 more tablespoons.

In a medium to large bowl, add your garbanzo beans and roughly mash with a strong fork or potato masher. Add in celery, cranberries, nuts, scallions, salt, pepper and dressing, mix well. Serve at room temp or let chill in the refrigerator for an hour before serving.

Serve on your favorite bread as a closed or open faced sandwich, or on a bed of leafy greens. You may even opt to simply enjoy the salad as is.

Serves 6 – 8.

Notes:

Add extra of anything you like, and vice versa, if you’re not keen on an ingredient use less or omit! One particular ingredient may be the vinegar. I’m not much of a vinegar fan but I loved the orange muscat champagne vinegar and found I used quite a bit and loved it!

Change up the walnuts, using pecans, almonds, sunflower seeds, etc. If using sunflower seeds, use half the amount called for.

For the dressing, I have only made this using tahini since I do not use any kind of store bought vegan mayos. If using vegan mayo, adjust accordingly adding more mayo as needed, maybe 1/2 cup instead of 1/3. I do recommend trying this recipe with tahini…it is seriously so good that you would never know and it is much better/cleaner for you than the store bought mayos!

http://www.simple-veganista.com/2013/11/cranberry-walnut-chickpea-salad-sandwic.html

 
Can we narrow it down a little? Are you looking for

side salads or main dish? Leafy greens-type salad? or protein-based? or all veggie? or with pasta/rice/taters?

And for appetizers....are you looking to create something for a party? Do you want cold apps or hot?

 
Sorry, just saw your post now. I'm thinking cold appetizer. I've got the salad covered.Any ideas?

 
Great website Charley! Perfect to get my creative juices flowing. much appreciated. I felt in a rut

 
THanks! I made Melissa's chickpea salad, as I had all ingredients in the house. It was

really tasty. Guests at the party approached me at the party and asked for the leftovers! It was a bit dry the next day, but spruced up quickly w/ a bit of dressing. I add that to say that it can definitely be made a day ahead, just need to make additional dressing to moisten it up the following day.
Thanks of the great recipe! It was perfect for spring!

Will try the avocado / carrot one next time

Thanks again!

 
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