Recipe by Ross Cockburn

Hailing from Canada’s Dawson City, Yukon, Ross Cockburn is an avid foodie and chef creating original vegan meals. His creations are not only appetizing to look at, but also entices people to try their hand at his recipes. Add a Ross Cockburn recipe to your Meatless Monday (or everyday) meals!

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Chickpea Salad

Servings

sandwiches

Ingredients

• 2 cans chickpeas
• 2 stalks celery diced
• 1/3 cup diced red onion
• 2 tbsp dried sage
• 3 tbsp dried parsley
• 1 1/2 tbsp dried thyme
• 1/2 cup dried cranberries
• 3/4 cup Veganaise (vegan "mayo")
• 3 tbsp Sicilian Lemon White Balsamic Vinegar

Servings sandwiches Ingredients 2 cans chickpeas 2 stalks celery diced 1/3 cup diced red onion 2 tbsp dried sage 3 tbsp dried parsley 1 1/2 tbsp dried thyme 1/2 cup dried cranberries 3/4 cup Veganaise (vegan "mayo") 3 tbsp Sicilian Lemon White Balsamic Vinegar

Instructions

1. Put chickpeas into a food processor and pulse until chopped.
2. In a large bowl, add chickpeas, celery, onion, cranberries, and herbs.
3. Mix in Veganaise and Sicilian Lemon White Balsamic Vinegar.
4. Add salt and pepper to taste.