Cranberry-Tarragon Chickpea ChickN Salad is packed full of flavor, making it a true crowd pleaser. It’s my go-to staple for a quick lunch or when unexpected guests visit. An acquaintance was so impressed with this dish that she hired me to cater her future daughter-in-law’s vegan wedding shower.
Serving Suggestions: sandwiches, wraps, pinwheels.
Ingredients
- 1 can chickpeas, about 1.5 cups
- 1 thick slice sweet onion
- 1 rib celery (optional)
- 1/4 cup dried cranberries
- 1/4-1/3 cup dried tarragon
- 1 tsp mushroom powder (optional but recommended)
- 1/4 tsp poultry seasoning
- 10 turns freshly ground smoked black pepper
- 1/3 cup cashew sour cream, more or less
Method
- Drain and rinse the chickpeas. Set aside.
- To a small food processor add the onion, celery (if using), and cranberries. Pulse until finely diced.
- Add the chickpeas, tarragon, mushroom powder, poultry seasoning and pepper. Pulse until desired texture is achieved, being careful not to over-process.
- Turn the mixture into a medium bowl, add the sour cream and mix well to fully incorporate.
Alternate method
- Drain and rinse the chickpeas. Set aside.
- Finely mince the onion and celery (if using). Roughly chop the cranberries. Set aside.
- Place drained chickpeas in a medium bowl. Using a fork or pastry cutter, smash until desired texture is achieved.
- Add remaining ingredients and mix until well combined.
Pastry/dough blender/cutter https://amzn.to/4akQijx