Equipment
- Oven
Ingredients
- ½ cup walnuts
- 15 oz can chickpeas, drained, roughly mashed
- ⅓ cup plain, unsweetened vegan yogurt
- 2 tbsp roasted tahini or vegan mayonnaise
- 2 tbsp champagne vinegar
- 2 tbsp dill pickles, finely chopped
- 1 tbsp maple syrup
- ½ tsp sea salt, plus more to taste
- ¼ tsp black pepper
- 2 stalks celery, finely chopped
- 3 green onions, finely chopped
- ¼ cup fresh parsley, finely chopped
- ¼ cup dried cranberries
- ½ cup red grapes, halved
Method
- Preheat oven to 350. Spread your walnuts on a baking sheet and roast for 10 minutes until golden and fragrant. Set aside to cool for a few minutes and finely chop.
- Add the chickpeas to a bowl and use a potato masher or fork to roughly mash. Add in the yogurt, tahini or mayo, vinegar, pickles, maple syrup, salt and pepper. Stir to combine.
- Add in the remaining ingredients, including the roasted walnuts. Stir to mix and season to taste. Serve as a sandwich, salad, wrap or as a dip with veggies or crackers. Store in an airtight container in the fridge for up to 5 days and enjoy as an easy grab and go lunch!
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.