Ingredients 

FOR THE SAUCE
3 Tbs tahini
3 Tbs water
1 Tbs apple cider vinegar

FOR THE SALAD
1 15-ounce can chickpeas (rinsed, drained, and partially smashed with a potato masher)
⅓ cup celery, diced
¼ cup raisins
¼ cup pecans, chopped
¼ cup grated carrot
1 green onion, chopped
Salt or coconut aminos and pepper to taste

Instructions

In a medium size mixing bowl, add tahini, apple cider vinegar, and water. Stir well to make a creamy sauce.

Add chickpeas and, using a wooden spoon, mash some of the chickpeas to desired consistency.

Add remaining ingredients and stir well to combine.

Before serving, add salt or coconut aminos and pepper to taste.

Enjoy this yummy salad immediately, or store it in a covered container in the refrigerator for up to 4 days. Not freezer friendly.