Cranberry Pecan Chickpea Salad

Drain and rinse the canned chickpeas (15 oz) and add them to a large bowl. Mash with a potato masher or food processor until flaked, resembling tuna salad.

To toast the pecans (0.5 cup): Preheat oven to 350°F (175°C). Lightly spray a baking sheet with [cooking spray]. Spread the pecans in a single layer and toast for minutes (5), or until aromatic. Start 5m timer

Chop the green onion (2 stalks), celery (2 stalks), red grapes (0.75 cup), and toasted pecans (0.5 cup). Add them to the bowl with the chickpeas.

Add the dried cranberries (0.33 cup), vegan mayonnaise (0.5 cup), dijon mustard (2 tsp), yellow mustard (1 tsp), salt (0.25 tsp), dried dill (0.13 tsp), and black pepper (0.13 tsp) to the chickpea mixture. Stir well to coat all ingredients.

Fold in the unsalted roasted sunflower seeds (2 tbsp) and adjust seasoning to taste.

To prepare the Balsamic Dressing: Combine avocado oil (0.25 cup), balsamic vinegar (3 tbsp), red wine vinegar (1 tbsp), dijon mustard (1 tbsp), maple syrup (1 tsp), garlic, smashed and minced (1 clove), salt (0.5 tsp), and black pepper (0.25 tsp) in a mason jar. Shake well to emulsify. Adjust sweetness and tanginess to your preference. (Recipe yields approx. 4 servings).

To prepare the Greek Dressing: Combine extra virgin olive oil (3 tbsp), white wine vinegar (1 tbsp), garlic, smashed + minced (1 clove), fresh or dried parsley (0.5 tsp), dried oregano (0.25 tsp), dijon mustard (0.25 tsp), a [pinch of salt], and a [pinch of black pepper] in a mason jar. Shake until emulsified. (Recipe yields approx. 2-3 servings, adjust quantities to serve 4 if desired).

Serve the chickpea salad high on [multi-grain sandwich bread] with [Nature's Greens® kale greens], [thinly sliced red onion], and your choice of [sandwich spread]. Alternatively, serve a scoop or two atop a bed of tasty massaged kale with a side of Balsamic Dressing. You can even add a drizzle of balsamic glaze on top.