One day last week, I had a few minutes to spare and wanted to do some meal planning. But I wasn’t at home so I didn’t have access to my typical cookbooks. Once again, my 2015 Pinterest Vision Board to the rescue!
I found this pin for chickpea (thus, chicken-less) salad. I used the pin for inspiration, but it is super close to my chicken salad recipe. Basically, I took my exact chicken salad recipe and subbed 2 cans of partially mashed chickpeas for the chicken. And I added cranberries because she used them and because I had them.
For the salad:
2 cans chickpeas, partially mashed
1/2 onion, chopped
1/2 cup cranberries, chopped
1/3 cup walnuts, chopped
1 cup grapes, halved
2 little apples (or one big one), chopped
For the dressing:
1/2 cup greek yogurt
1 tsp grainy mustard
1 tsp red wine vinegar
Combine all of the salad ingredients in a large bowl. In a separate bowl, whisk dressing ingredients together. Stir well.
For best taste, allow to hang out in the fridge overnight.
Eat over greens (like I did) or on a sandwich (like Nathan did).