Ingredients

for the salad:

• 1/3 cup of dried cranberries
• 1 can of cannellini beans, drained and rinsed
• 1 can of chickpeas, drained and rinsed
• 2 tbsp of mayo (vegan or regular)
• squeeze of dijon mustard
• juice of 1/2 lemon
• small squeeze of honey (or agave)
• salt and pepper to taste
• 2 stalks of celery, chopped
• 1-2 stems of green onions, chopped

to serve:

• bread of choice
• lettuce
• onions
• condiments

Instructions

1. Rehydrate the cranberries. In a bowl, add the dried cranberries and pour hot water over them. Let them sit and soak for about 15 minutes.
2. While the cranberries are rehydrating, prep the rest of the salad. In a large mixing bowl, add about 1/3 of the cannellini beans. Mash with a fork until smooth. Add the mayo, mustard, lemon juice, honey, and salt and pepper. Stir until smooth. Taste and adjust as needed.
3. In a small bowl, add the chickpeas. Mash with a fork. You don't need them completely smooth, but you want to create some texture.
4. Add the mashed chickpeas and remaining cannellini beans to the large bowl with the chopped celery and green onions.
5. Drain and dry the cranberries and add to the mixing bowl.
6. Stir to combine and adjust taste as desired.
7. Serve over bread with your favorite sandwich toppings or store in an airtight container in the fridge until ready to eat. Enjoy!