Chickpea Pecan Cranberry Salad

Ingredients:

-Chickpeas, 2 cups
-Pecans (walnuts are ok), 1 cup
-Dried cranberries, 1 cup, (try to get large plump dried cranberries)
-Scallions (green onion), 3-5 whole stalks
-Celery, 2 stalks
-Green pepper, 1
-Red onion, 1/2, optional

Dressing:

-Mayo, 1-2 cups (or yogurt)
-Lemon, 1
-Fresh dill, 4-6 stalks
-Celery powder (or seed), 1 tablespoon
-Salt, 2 teaspoon
-Pepper, 1 teaspoon

Other:

-Bacon
-Bibb lettuce
-Bread

Instructions:

Preheat oven to 350F. Toast pecans for around 7 minutes. Be careful, pecans burn very easily. Pecans may still be a bit soft, but they will firm as they cool. Rough chop pecans after cooling.

Next make the dressing to allow the flavors to absorb into the mayo. Zest 1 lemon into the mayo. Cut lemon in half and squeeze half into the mayo (microwave lemon for 15 seconds to make it extra juicy before squeezing). Add celery powder, salt, and pepper. Chop and add dill. Mix thoroughly.

Finely chop the celery, scallions, pepper, and onion.

Rough chop chickpeas and add them with toasted pecans, and cranberries. Mix thoroughly.

Add dressing. Mix thoroughly.

Reza

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