Serves 4

3 cups cooked or 2 cans (15 oz) chickpeas (garbanzo beans), drained and rinsed

1 cup celery, diced

¼ cup diced red pepper

½ cup dried cranberries

½ cup walnuts or pecans, roughly chopped

½ cup scallions, thinly sliced, white & green parts

Salt & freshly ground pepper to taste (about ½ tsp each)

Dressing:

6 Tbsp tahini

4 Tbsp champagne, white wine or apple cider vinegar

2 Tbsp water (about this amount – as needed depending on how thick tahini is)

1 Tbsp pure maple syrup

In a small bowl combine tahini, vinegar, water and maple syrup. Add more water, or vinegar if you’re a vinegar lover, to thin out dressing as desired.

Set aside for 30 minutes to allow flavors to come together.

In a large bowl, add garbanzo beans and roughly mash with a strong fork or potato masher. Mash at least ¾ of the chickpeas so it binds well.

Add celery, red pepper, cranberries, nuts, scallions, salt, pepper and dressing, and mix well.

Serve on your favorite bread as a closed or open-faced sandwich with avocado slices and tomatoes if you have them handy, or in one of these ways below:

• Salad: Serve on a bed of leafy greens.

• Wraps: Great for making tortilla wraps, tucking into pita bread or made into lettuce wraps.

• Crackers: Scoop up with a variety of crackers, pita chips or rye crisps.

• Veggies: Delicious with fresh veggies for scooping. Use red bell pepper, jicama, celery or carrots, cucumber, zucchini, etc

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