Prep 30 mins
Cook 0 mins
Delicious but with a sweet flair that you'll fall in love with! This will hit the spot and satisfy your craving for a chunky, sweet, peppery, crunchy style sandwich. Full of texture and flavor, it's a hearty salad that will comfort you and leave you feeling completely satisfied. This can be served as a traditional or open faced sandwich. Or simply serve on a bed of lettuce and skip the bread. I use regular mayo when I don't have vegan. From The Simple Veganista.
- 709.77 ml cooked garbanzo beans, drained and rinsed (or 2 15 oz. cans)
- 236.59 ml celery, diced
- 118.29 ml dried cranberries (chopped fresh would be great too)
- 118.29 ml walnuts, roughly chopped (or pecans)
- 118.29 ml scallion, thinly sliced, white & green parts (green onions)
- sea salt, to taste
- fresh ground pepper, to taste (I used about 1/2 teaspoon each)
- 88.74 ml tahini (1/3 cup, or vegan mayo)
- 59.16 ml cider vinegar (1/4 cup- or champagne, white wine vinegar)
- 29.58 ml water (only needed if using tahini)
- 9.85 ml pure maple syrup
- 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 your 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.
- Add extra of anything you like, and vice versa if your not keen on an ingredient use less or omit!
- Change up the walnuts, using pecans, almonds, sunflower seeds, etc. If using sunflower seeds, use half the amount called for.
- For the dressing, if using vegan mayo, adjust accordingly adding more mayo as needed, maybe 1/2 cup instead of 1/3. I do recommend trying this reicpe 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!
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.