Cranberry Walnut Vegan "Chicken" Salad

0 Preheat oven to 350. Spread your walnuts on a baking sheet and roast for 10 minutes until golden and fragrant. Set aside to cool for a few minutes and finely chop.
1 Add the chickpeas to a bowl and use a potato masher or fork to roughly mash. Add in the yogurt, tahini or mayo, vinegar, pickles, maple syrup, salt and pepper. Stir to combine.
2 Add in the remaining ingredients, including the roasted walnuts. Stir to mix and season to taste. Serve as a sandwich, salad, wrap or as a dip with veggies or crackers. Store in an airtight container in the fridge for up to 5 days and enjoy as an easy grab and go lunch!