Cranberry Walnut Vegan "chicken" Salad
  1. Preheat oven to 350. Spread your walnuts on a baking sheet and roast for 10 minutes until golden and fragrant. Set aside to cool for a few minutes and finely chop.

  2. Add the chickpeas to a bowl and use a potato masher or fork to roughly mash. Add in the yogurt, tahini or mayo, vinegar, pickles, maple syrup, salt and pepper. Stir to combine.

  3. Add in the remaining ingredients, including the roasted walnuts. Stir to mix and season to taste. Serve as a sandwich, salad, wrap or as a dip with veggies or crackers. Store in an airtight container in the fridge for up to 5 days and enjoy as an easy grab and go lunch!

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

Cuisine🇺🇸American

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyVery Easy ⏰ 10m

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