Serving Size: 4
Total Time: 10-15 minutes
Ingredients:
2, 15 oz. cans garbanzo beans
1 cup celery, diced
1/2 cup dried cranberries
1/2 cup chopped pecans
1/3 cup avocado mayo
1 tsp fennel seeds
Salt & Pepper to taste
Multigrain bread
Directions:
- Mix all ingredients in large mixing bowl.
- Toast bread and top with chickpea salad.
- Enjoy!
This recipe is so easy, quick, and hits the spot paired with a nice soup! If you’ve never tried fennel seeds in your recipes, give it a shot. It gives a sweetness to the salad that mixes up your regular lunch routine.
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