Vegan 'Chicken' Salad

Step 1

Dressing: 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.

Step 2

Mash chickpeas: In a medium to large bowl, add your garbanzo beans and roughly mash with a strong fork or potato masher. Mash at least 3/4 of the chickpeas so it binds well.

Step 3

Assemble: 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.

Step 4

Serve: 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.

Step 5

Serves 6

Step 6

Leftovers can be stored in the refrigerator for up to 5 – 6 days, in a covered container.