Ingredients
3 cups cooked or 2 cans (15oz) garbanzo beans (chickpeas), drained and rinsed
1 cup celery, diced
1/2 cup organic dried cranberries (chopped fresh would be great too)
1/2 cup walnuts or pecans, roughly chopped
1/2 cup scallions (green onions), thinly sliced, white & green parts
mineral salt & freshly ground pepper, to taste (I used about 1/2 teaspoon each)
Dressing
6 tablespoons (1/3 cup) tahini or vegan mayo
4 tablespoons (1/4 cup) champagne, white wine or cider vinegar (I used Orange Muscat Champagne Vinegar)
2 tablespoons water (only needed if using tahini)
2 teaspoons pure maple syrup
To serve
leafy lettuce of choice
bread of choice