It’s that time of the year again – cranberries, pecans, and all the Thanksgiving inspired fall flavors! Ditch the chicken and instead, make this vegan version of a chicken pecan salad, using chickpeas and a creamy tahini dressing.
Vegan Cranberry and Pecan Chickpea Salad
You know by now that I love a good chickpea salad. Whether it’s curried or made with fresh herbs, I’m all for using mashed chickpeas to create meatless versions of our favorite salads. It’s so versatile and chickpeas are something I always have on hand in the pantry. Seriously, chickpeas can be made into anything!
This chickpea salad is dairy-free thanks to a tahini dressing that’s creamy and has a bit of apple cider vinegar to tie the fall flavors from the cranberry and pecans together. The pecans and celery gives this a bit of crunch and that classic flavor from the chicken original.
Shredded carrots squeeze in some more vegetables and the cranberries give the salad an overall sweetness that keeps you coming back for more. I served this salad in romaine lettuce cups, but it can be served traditionally on a sandwich or in a wrap.
This is a meal prep friendly dish that saves well – I ate it 4 days in a row! It works so well as a snack, too – just serve it up with some crackers or just literally eat it by the spoonful, it’s addictively savory and sweet!