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
Add tahini, vinegar, water, maple syrup, and spices to a food processor and blend until smooth.
Add chickpeas and pulse to mash some. Leave some chickpeas intact, the mixture should be chunky and not smooth.
Transfer mixture to bowl and add celery, cranberries, pecans, and scallions.