10-Minute Cranberry Pecan Chickpea Salad
If you’re looking for a lunch that is light but big on flavor, look no further!
A serious departure from your standard mayonnaise-heavy salad, this version is bright, fresh and fabulously light. Hearty chickpeas get kicked up with red onions, crunchy celery and parsley for a winning traditional combo, but the addition of tart cranberries, crunchy toasted pecans and a tangy hummus-mustard dressing really takes things to the next level.
Each bite is packed with flavor and texture.
I like to eat this chickpea salad lettuce wrap style, but as always, feel free to get creative with the serving. Pile it on a bed of butter lettuce, chopped romaine, or baby arugula. Try it on toasted Ezekial or sourdough bread, or wrap it up in a brown rice tortilla. Or just scoop it up with whole grain crackers for a quick and easy snack.
The possibilities are endless, friends.
10-Minute Cranberry Pecan Chickpea Salad
15 oz can chickpeas, (garbanzo beans) (drained and rinsed)
1 stalk celery (diced)
1/4 cup red onion (chopped)
1/4 cup dried cranberries
2 tablespoons fresh parsley (chopped)
3 tablespoon hummus
1 tablespoon Dijon mustard
1/2 teaspoon dried dill
1/2 teaspoon poultry seasoning
Dash of salt/pepper to taste
In a medium bowl, slightly mash the chickpeas with a potato masher or fork. Add the remaining ingredients and mix well. Refrigerate until ready to serve.
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207-749-0769 / sarasullivan@hotmail.com