CHICKPEA SALAD WITH TAHINI AND CRANBERRIES

I had this recently on a trip to Seattle with my sister to visit my niece.  It was so good I had to try and replicate it.  I think this is just as good.  If you're ever in Seattle, they have a TON of restaurants that Plant Based or Vegans can eat in.

1 15 oz can of Chickpeas (garbanzo beans)
2 stalks of celery - fine dice
1/2 cup of dry cranberries - fine dice
1/2 red or sweet onion - fine dice
1/2 cup Aioli
1/2 cup Tahini
sea salt and pepper to taste

Pulse the Chickpeas in a food processor.  Add the remaining ingredients and mix well.

I used it in my wraps (see below) or on a sandwich with a slice of tomato.