The most versatile bean I’ve ever encountered is probably chickpeas. They go well with a wide variety of flavors, making them the ideal bean in my opinion.
It is understandable why they are so adored. Another fantastic way to use this versatile bean is in this Cranberry Walnut Vegan “Chicken” Salad!
|Preparation Time||10 minutes|
|Cooking Duration||20 minutes|
|Total Time||30 minutes|
- 3 cups cooked or 2 15 oz chickpeas drained and rinsed
- 1 cup celery – diced
- Mineral salt & freshly ground pepper, to taste
- 1/2 cup walnuts or pecans, roughly chopped
- 1/2 cup organic dried cranberries
- 1/2 cup scallions green onions (thinly sliced, white & green parts)
- 4 tablespoons champagne, or cider vinegar
- 6 tablespoons tahini or vegan mayo
- 1 tablespoon pure maple syrup
- 2 tablespoons water
(Make another Recipe – Chopped Vegetable Salad with Vegetables)
How to make Butternut Squash Salad
Mix your dressing in first. Combine the tahini/mayo, vinegar, water, and maple syrup in a small bowl.
To allow the flavors to meld, set them away. This can be prepared a day or two in advance and kept in the fridge until needed.
If you want to thin out the dressing as desired, add a little bit more water or vinegar if you enjoy vinegar.
You might prefer to add 2 additional teaspoons if using vegan mayo.
Garbanzo beans should be added to a medium- to large-sized bowl and roughly mashed using a sturdy fork or potato masher.
To ensure a good binding, mash at least 3/4 of the chickpeas.
Mix thoroughly after adding the celery, cranberries, nuts, scallions, salt, and dressing.
Serve at room temperature or refrigerate for one hour in the fridge before serving.
Serve as a closed or open-faced sandwich on your favorite bread or over a bed of lush greens. You could even decide to eat the salad straight up.