May 7, 2015
Cranberry Chickpea Salad
1/4 cup (60g) tahini
1/4 cup (60ml) rice vinegar
1/4 cup (60ml) water
2 tablespoons agave nectar
1/2 teaspoon dried dill
1/4 teaspoon red pepper flakes
Two 15-ounce cans (800g) chickpeas, rinsed and drained
1/2 cup (115g) diced celery
1 carrot, diced small or shredded
1/2 cup (115g) dried cranberries
1/2 cup (115g) finely chopped walnuts
1/2 cup (115g) diced red onion
1/4 cup (small bunch) chopped fresh parsley
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1. In a small bowl, combine the tahini, vinegar, water, agave, dill and red pepper flakes to make the dressing. Set aside so the flavors come together.
2. In a medium to large bowl, add the chickpeas and roughly mash with a strong fork or potato masher.
3. Add the celery, carrot, cranberries, nuts, red onion, parsley, salt, pepper and tahini dressing. Mix well.
4. Serve at room temperature or let chill in the refrigerator for an hour before serving.