Cranberry & Walnut Salad (Vegan “Chicken” Salad)
Serves
6
Prep Time
15 minutes
Cook Time
0 minutes
Ingredients
For the dressing:
6 tbsp. tahini
4 tbsp. apple cider vinegar
2 tbsp. water
1 tbsp. maple syrup
6 tbsp. tahini
4 tbsp. apple cider vinegar
2 tbsp. water
1 tbsp. maple syrup
For the salad:
3 cups (500g) canned chickpeas, drained & rinsed
2 celery sticks, diced
½ cup (65g) dried cranberries
½ cup (60g) walnuts, chopped
½ cup (50g) green onions, sliced
salt & pepper, to taste
3 cups (500g) canned chickpeas, drained & rinsed
2 celery sticks, diced
½ cup (65g) dried cranberries
½ cup (60g) walnuts, chopped
½ cup (50g) green onions, sliced
salt & pepper, to taste
Nutrition
(Per Serving)
Calories
331
Fats
17 g
Protein
11 g
Carbs
37 g
Instructions
- First make the dressing by combining all the dressing ingredients together in a small bowl, and set aside.
- Place the chickpeas into a large bowl and mash with a fork or potato masher. Add in celery, cranberries, walnuts, green onions and season with salt and pepper. Add in the salad dressing and mix well to combine.
- Serve this salad on its own, on a slice of bread, or with leafy greens.