Incredibly delicious and sooo healthy for you! I love chickpeas and of course, hummus -- but, this sandwich/salad creation is over the top. I used tahini and the only thing I changed was the celery -- DH is just not a celery fan?? I did use canned chickpeas and just pulsed them in the food processor so they would still be a little chunky. This recipe will be made often and I can't wait to share it with my BFF/next door neighbor - she is going to love it too! Going right into my Best of 2014 Cookbook. Made for PRMR, February, 2014.
Delicious!! I didn't expect to like this as much as I did. I'm not vegan so I used mayo for the dressing and only used about half the amount called for. I was uneasy after mixing up the dressing and tasting it. I didn't think the flavors would go well at all with the rest of the salad, but it was really great. I used toasted pecans instead of walnuts and added some chopped Italian parsley. I let it sit in the fridge for a little over an hour before serving. Great as a sandwich and on its own. Thanks for sharing the keeper recipe!
Very good...I love the crunch of the celery and walnuts along with the sweet of the dried cranberries. Reminds me of a good chicken salad w/o the chicken. Used the tahini and added a touch more of vinegar (I'm a vinegar lover) along with the 2 T of water as suggested. Tastes even better when it's allowed to sit in the fridge. Placed it in-between Tuscan whole wheat rustic bread, but I can see how it can also be served as a side to a main meal as well. Thank you Sharon123 for sharing a healthy enjoyable sandwich.