CRANBERRY WALNUT CHICKPEA SALAD SANDWICH
Seriously! How can a sandwich made with a legume/bean taste so good? My friend who gave me the recipe said her husband is "insanely crazy" over it and I understand why. Everyone I have served it to, no exceptions, says it is amazing.
The recipe is straight from the blog “The Simple Veganista” and I did not have to change a thing. She also calls it VEGAN ‘CHICKEN’ SALAD but it doesn’t taste like chicken. See her blog if you need suggestions for some possible substitutions. If you have leftovers, they will keep in the fridge and still taste great but the cranberries will discolor it.
Legumes=Beans, Peas, Pulses, and Lentils
Legumes are the edible seeds of a non-woody plant which grow within a pod. They are rich in protein, complex carbohydrates, fiber, vitamins and minerals. Listen here to hear how to pronounce “legume.”
Chickpeas (English name)=Garbanzo beans (Spanish name)
Here are two brief videos by Dr. Greger discussing some of the benefits of legumes:
CRANBERRY WALNUT CHICKPEA SALAD SANDWICH
Ingredients
3 cups cooked or 2 (15 oz) cans chickpeas/garbanzo beans, drained and rinsed
1 cup celery, diced
1/2 cup organic dried cranberries (I used those with reduced sugar)
1/2 cup walnuts or pecans, roughly chopped (I used walnuts)
1/2 cup scallions, thinly sliced, white & green parts
1/2 teaspoon each salt & freshly ground pepper or to taste
Dressing:
6 Tablespoons (1/3 cup) tahini
4 Tablespoons (1/4 cup) champagne, white wine or cider vinegar (I use apple cider vinegar)
2 Tablespoons water (as needed if using tahini)
1 Tablespoon pure maple syrup
Instructions
In a small bowl combine tahini, 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.
In a medium to large bowl, add your chickpeas and roughly mash with a strong fork or potato masher. Mash at least 3/4 of the chickpeas so it binds well.
To the garbanzo beans add the celery, cranberries, nuts, scallions, salt and pepper. Toss to combine. Add the dressing and mix well. (Sometimes I add less dressing)
Serve at room temp or let chill in the refrigerator for an hour before serving. Can serve on your favorite bread as a closed or open faced sandwich, on a bed of leafy greens, or simply enjoy the salad as is.
