Go-To Summer Chickpea Salad (Vegan and GF)

Makes about 6-7 servings, depending on your appetite, and is great for meal prep in salads or sandwiches.

Ingredients

• 1 can of chickpeas

• 1 can of Great Northern beans

• 0.25 cups of mayonnaise

• 0.5 tbs of Dijon mustard

• 1 tbs of red wine vinegar

• 1 tbs of lemon juice

• 1 tsp of salt

• 1 carrot, sliced

• 0.5 of a bell pepper, sliced

• 2 celery stalks, chopped

• 0.25 cups of cranberries, chopped

• 0.5 cups of walnuts, chopped

• Pepper to taste

Preparation

1. Drain and rinse cans of beans.

2. Add beans to a medium-large bowl and gently press with a fork or masher. You want a lot of the beans to remain whole so the salad is not mush, so don't overdo this step.

3. Add mayonnaise, mustard, vinegar, lemon juice, salt, and stir.

4. Slice carrots and bell peppers into ~1/4 to 1/2 inch strips, add to the bowl.

5. Slice celery stalks in half lengthwise and then chop.

6. Chop cranberries and walnuts, add to the bowl and mix all ingredients until smooth.

7. Serve on toast with tomatoes and lettuce/spinach, on a bed of greens, or on top of any other salad. Season with pepper to taste

---

Annalise