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Melissa Dallas

Cranberry Chickpea Salad (Nature's Plate) The ONE

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Joined: Jan 8, 2006


Posted to Thread #30459 at 1:46 am on Aug 22, 2018

Remember when I subscribed for a while to the vegan meal delivery service? This was one of my favorite things. They were on the local news this morning and shared their recipe

This stuff is killer good. Nice cheap portable lunch. They forgot to put how much water goes in the dressing, but I'd guess three tablespoons or so, or enough to make it pourable. This and their veggie chili were my favorite things from their store.

Sisters Annette Baker and Marianne Lacko from Nature's Plate share the recipe for a healthy, plant-based alternative to chicken salad. The
chickpea mixture can be used in sandwiches, wraps and salads.

Cranberry Chickpea Salad

3 Tablespoons tahini
2 Tablespoons white wine vinegar
1/2 Tablespoon maple syrup
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups cooked chickpeas, or 1 can drained
1/2 cup diced celery
1/4 cup dried cranberries juice sweetened (no sugar)
1 /4 cup chopped pecans
2 Tablespoons thinly sliced scallions

Put tahini, vinegar, water, maple syrup & salt and pepper in food processor. (Recipe left off water-I'd guess several tablespoons. Process till combined. Add chickpeas and pulse until some aremashed, but still chunky. Put in bowl and stir in remaining ingredients.

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