Chickpea Apple and Pecan Salad

Chickpea Apple and Pecan Salad 

1 1/2 cups cooked *Chickpea beans rinsed and drained

1/4 cup vegan mayonnaise

2 teaspoons lime juice

1 stalk celery, finely chopped

**All Purpose Gourmet Natural Seasoning 

1/4 cup diced onion

dash of ground cinnamon

dash of ground nutmeg

1 medium Pear or apple, finely chopped

¼ cup chopped pecans (optional)

Romaine Lettuce leaves, separated, washed, and patted dry

Wash hands with soap and warm water for 20 seconds. Using a fork or potato masher, mash the (Chickpea) garbanzo beans well, leaving some lumps for texture, (They should not be pureed). Stir together first eight ingredients in a large bowl, until blended. Add chopped pear (or apple), and pecans gently to coat. Arrange on Romaine Lettuce leaves or assemble into sandwiches. Serves 4.

*Also known as a chickpea, a garbanzo bean is a round, tan-colored legume with a slightly nutty flavor. It is used as an ingredient in soups, side dishes, and dips and is a popular ingredient in Middle Eastern cuisine. This bean is also processed into a garbanzo bean flour for use in baked goods.

**Low Sodium, like Spike

CHICKPEA DIP

1 15-1/2-ounce can chickpeas, drained
1 tablespoons canola oil
1  tablespoon lemon juice
1/2 teaspoon salt
2 tablespoons onions, finely chopped 

Wash hands with warm water for twenty seconds. Mash chickpeas in a small bowl until they are smooth. Add canola oil and lemon juice; stir to combine. Add chopped onions and salt. Serve on whole grain bread or whole grain crackers. Makes 4 Servings, about 3 tablespoons each, plus 4 servings for another meal or snack. 

Note: Garbanzo bean is another name for chickpea.