To make the dressing, add the cranberry sauce, red wine vinegar, dijon mustard and maple syrup, salt and pepper to a food processor. Pulse until combined. Add the olive oil and pulse two or three times until smooth.

To make the salad, combine the chickpeas, goat cheese, dried cranberries, blueberries, avocado and mixed greens in a large bowl. Drizzle with dressing, toss to combine and serve. To make the salad in mason jars, divide the dressing evenly between four mason jars. Layer with chickpeas. Then add the goat cheese, cranberries, blueberries, avocado and greens. Cover with a lid and store in the refrigerator for up to three days. When serving, pour into a bowl, toss to combine and enjoy!