• 1 15 ounce can chickpeas, drained + rinsed
• 2 stalks green onion
• 2 stalks celery
• 3/4 cup chopped red grapes
• 1/2 cup toasted pecans 
• 1/3 cup dried cranberries
• 1/3-1/2 cup store bought or homemade mayonnaise (vegan or regular)
• 1-2 teaspoon dijon mustard
• 1 teaspoon yellow mustard
• 1/4 teaspoon salt
• 1/8 teaspoon dried dill (or fresh, to taste)
• 1/8 teaspoon pepper
• 2 tablespoon unsalted roasted sunflower seeds

FOR THE SANDWICH:

• multi-grain sandwich bread
• Nature's Greens® Kale 
• thinly sliced red onion
• sandwich spread of your choice: mustard, mayo, hummus, etc....

FOR THE SALAD:

• Nature's Greens® Kale Greens
• 1 teaspoon olive oil
• pinch of salt

Drain and rinse your chickpeas and add them to a large bowl. Mash with a potato masher until texture appears flaked, almost like tuna salad. I use both a potato masher and follow up with a fork to make sure every chickpea is deliciously smashed. Preheat oven to 350°F to toast your pecans. Lightly spritz a baking sheet with cooking spray. Add pecans in a single layer and toast until they're aromatic, approx. 4-5 minutes. Chop your green onion, celery, grapes, and pecans. Add to the bowl with your chickpeas, then add mayo, dijon, yellow mustard, dill, salt, and pepper. Stir well to coat. Fold in sunflower seeds. 

Serving Suggestions: Pile high on fluffy bread with kale, red onion, and sandwich spread of your choice, OR serve a scoop or two atop a bed of tasty massaged kale with a side of balsamic dressing. 

Recipe courtesy of Peas and Crayons, read the full blog post here: https://peasandcrayons.com/2018/04/cranberry-pecan-chickpea-salad-sandwich.html