Author: Mimi Warren, M.S. CCN
- 3 cups cooked garbanzo beans, drained and rinsed (2 -15 oz. cans)
- 1 cup celery, diced
- 1/2 cup dried cranberries (chopped fresh would be great too)
- 1/2 cup walnuts, roughly chopped **
- 1/2 cup scallion, thinly sliced, white & green parts (green onions)
- sea salt, to taste (typically I do not put salt in it, if I do, approximately 1/4 teaspoon)
- fresh ground pepper, to taste (I love pepper, so I typically use about 1/2 teaspoon or more)
- 6 tablespoons (1/3 cup) mayo (vegan or regular - your choice) ***
- 4 tablespoons (1/4 cup) cider vinegar (or champagne, white wine vinegar)
- 2 teaspoons pure maple syrup
Lettuce, of choice - for lettuce wraps, I have found Bibb lettuce work best.
Bread, of choice if making a sandwich
- In a small bowl combine 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. If you want to thin out the dressing, add a tad more water, or vinegar. If using vegan mayo, you may like to add 2 more tablespoons.
- In a medium to large bowl, add your garbanzo beans and mash with a fork or potato masher. Some people prefer lightly mashed with some whole chickpeas left. I like mine mashed more, so it does not look like chickpeas. 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. I prefer to make it a day in advance. This allows the flavors of the dressing to mix with the chickpeas.
- Serve on your favorite bread as a closed or open-faced sandwich, as a lettuce wrap, or on a bed of leafy greens.
** You can substitute the walnuts, with pecans, almonds, sunflower seeds, etc. If using sunflower seeds, use half the amount called for.
*** Tahini can be used instead of mayo. I added 2 tablespoons of water to thin out the dressing. The tahini is much thicker and pastier than the mayo.