1/3-1/2cupstore bought or homemade mayonnaise(vegan or regular) plus extra to taste
1/8tspdried dillor fresh, to taste
sliced brioche breador bread of choice
torn romaine lettuce
thinly sliced red onion
thinly sliced cucumber
sandwich spread of your choice: mustard, mayo, hummus, etc...
Drain and rinse your chickpeas and add them too a food processor along with your chopped walnuts and celery. Pulse/blend until texture appears flaked, almost like tuna salad. I use both a potato masher and follow up with a fork to make sure every chickpea is deliciously smashed. No food processor? You can also mash the chickpeas by hand with a potato masher and a fork.
Transfer mixture to a large bowl and add dried cranberries, mayo, dijon mustard, yellow mustard, dill, salt, and pepper. Stir well to coat.
Feel free to adjust any ingredients to taste by adding extras of your favorites!
Pile high on bread with all your sandwich fixings and sandwich spread of your choosing, or enjoy as a wrap, with crackers, on a salad, or simply dive into the bowl spoon-first - anything goes!
This makes a FABULOUS make-ahead dish for lunches during the week and is great on the go too. Pack a sandwich or salad for lunch/school or make it ahead to serve at a party or picnic. The salad will be great for approx. 4 days in the refrigerator so make it for now, or for later!optional extra: Feel free to add some minced red onion in the salad if you're a fan! You can replace some of the green onion with it or use it in place if preferred. If you'd rather serve it sliced on top of your sandwich, simply skip adding it to the chickpea mixture.Nutrition Facts below estimated for the chickpea salad only using an online recipe nutrition calculator. Adjust as needed based on choice of bread and extras and enjoy!