This vibrant vegetable salad features a rich, tangy tahini dressing in place of traditional mayonnaise. Full of color, crunch, and fresh herbs, it makes a satisfying open- or closed-face sandwich and doubles beautifully as a stand-alone salad.
PrintChickpea-Cranberry Salad
This is a great sandwich filling that doesn’t rely on mayonnaise but uses a tahini dressing instead. It’s colorful and rich with veggies and herbs. Serve on your favorite bread as a closed or open-faced sandwich or on a bed of leafy greens. You may even opt to simply enjoy the salad by itself.
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Cuisine: American
Ingredients
Tahini Dressing
- ¼ cup tahini
- ¼ cup rice vinegar
- ¼ cup water
- 2 tablespoons maple syrup
- ½ teaspoon dried dill weed
- ¼ teaspoon red pepper flakes
Salad
- Two 15-ounce cans chickpeas, rinsed and drained
- ½ cup diced celery
- 1 carrot, diced small or shredded
- ½ cup dried cranberries
- ½ cup finely chopped walnuts
- ½ cup diced red onion
- ¼ cup chopped fresh parsley
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Make the Dressing: In a small bowl, whisk together the tahini, rice vinegar, water, maple syrup, dill, and red pepper flakes. Set aside so the flavors can meld.
- Mash the Chickpeas: In a medium to large mixing bowl, add the chickpeas and roughly mash using a fork or potato masher.
- Combine: Add the celery, carrot, cranberries, walnuts, red onion, parsley, salt, pepper, and the tahini dressing. Mix until everything is well coated.
- Chill: Serve at room temperature or refrigerate for at least 1 hour before serving to allow flavors to develop.
