1/2 – 1 tbsp olive oil (or water for oil-free)
1 cup onion, diced
1/2 cup celery, diced
4-5 medium-large garlic cloves, minced
1⁄4 tsp sea salt
Few pinches freshly ground black pepper
2 cups chickpeas, reserve 1/3 cup
2 tbsp freshly squeezed lemon juice
2 tsp tamari
1/2 tsp ground sage
1/4 tsp sea salt
3/4 cup walnuts, toasted
1/3 cup rolled oats (optional, see note)
1 – 10 oz pckg frozen chopped spinach, thawed and squeezed to remove excess water (about 1 cup after squeezing)
1/4 cup dried cranberries
1/4 cup fresh parsley, chopped
1 tbsp fresh thyme, chopped (or 1 tsp dried thyme added to puree)

1 prepared whole-wheat pastry pie crust, thawed (see note)
1/2 tbsp olive oil (optional, omit for oil-free)
1 tsp tamari
2 tbsp walnuts, chopped (for topping, no need to toast beforehand)