2 (15 ounce) cans chickpeas
1/4 cup carrots, grated
1 small green pepper, finely diced
1/2 medium onion, finely diced (red or yellow)
1/4 cup dried cranberries
1/4 cup sliced almonds
1-2 teaspoons dried tarragon (or 1 tablespoon fresh, finely chopped)
1/4+ cup vegan mayo (Vegenaise or Earth Balance work well)
salt and pepper, to taste
1. Mash chickpeas in bowl (I use an avocado masher).
2. Add all other ingredients and mix well. Refrigerate.
Tastes best the next day after all flavors have mixed. Serve on toasted bread with lots of spinach. You can eat it right away but it will definitely be more flavorful after a day, or even a few hours, in the refrigerator.
Last time I added ground flax just for fun and a nutrition boost; you can't taste it at all. Sometimes I tear spinach or kale into tiny pieces and mix them in. Also, feel free to add more or less of any ingredient. My favorite thing about this recipe has to be the dried fruit, before I tried it I would have thought eating dried fruit in a sandwich was strange but it really makes the salad!
Source of recipe: I love this recipe, I always make different variations. I based it on a chicken tarragon salad I once tried on a bagel sandwich at Bruegger's Bagels and got the idea to use chickpeas from a mock-tuna salad recipe.