3 Reviews

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.

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DailyInspiration February 14, 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!

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Lucky in Bayview May 27, 2014

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.

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ForeverMama May 02, 2014
Cranberry Walnut Chickpea Salad Sandwich