Vegan cranberry chickpea salad sandwiches! A healthy lunch recipe that's easy to make and totally packable, too.
I'm always looking for meals I can eat outside. Lunch breaks are are the best part of hiking. Especially when there's a view, I like to slow down and appreciate it. With food (duh). There's really no need to push it, I say. Sloooow and steady.
My husband is the complete opposite. He only has one speed and it's turbo charged. But hey, I'm not complaining. Even if he's a mile ahead, I'm happy to hunker down with this vegan cranberry chickpea salad sandwich.
I've been making variations of these creamy vegan salads for a while now and they're always a big hit. Think of them as a plant-based alternative to traditional chicken and egg salad sandwiches.
My Creamy Vegan Salad Formula:
Protein: chickpeas, beans, lentils, tempeh, tofu, peas
Nuts: walnuts, pecans, cashews, almonds
Fruit: raisins, grapes, dried cranberries
Herbs: parsley, basil, cilantro, mint
Sauce: vegan mayo, vinegar, citrus
Also, a little cayenne pepper never hurt anyone.
Serve it on whole grain bread or a tortilla for a packed lunch. I also love eating it all on its own, over a bed of dark leafy greens, and dipped with crackers.
Regardless of the delivery method, I guarantee your tastebuds will go wild for the zingy sauce, crunchy walnuts, and tart pops of flavor from dried cranberries.
This recipe is quick, but that doesn't mean you can't slow down to enjoy it. Mix it together, pack it up, and get outside.
Vegan cranberry chickpea salad sandwiches are easy to make and totally packable, too. Best part? They taste SO good!
- 1 can chickpeas (15 ounces), drained and rinsed
- ⅓ cup vegan mayonaise (such as Hampton Creek Just Mayo)
- ⅓ cup walnut pieces
- ¼ cup chopped fresh parsley (packed)
- ⅓ cup dried cranberries
- 1 teaspoon lemon peel, grated
- 1 tablespoon lemon juice
- ¼ tsp cayenne pepper (optional)
- whole grain bread (vegan)
- baby spinach (or another salad green)
- thinly sliced onion
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Combine chickpeas and mayonaise and mash slightly. (I like to keep some of the chickpeas whole for texture.) Stir in walnuts, parsley, cranberries, lemon peel, lemon juice, and cayenne (if using).
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Serve on whole grain bread with baby spinach and sliced onion.
Ingredient substitutions: Substitute with traditional mayonaise for vegetarian (non-vegan) recipe. Substitute raisins or halved grapes for dried cranberries if desired. Add or substitute your favorite sandwich toppings (tomato, cucumber, avocado, micro greens) as desired.
Storage: Store in an airtight container and refrigerate up to five days.
Hover over the image to save this vegan cranberry chickpea salad sandwich recipe on Pinterest:
{This post was updated with new photos March, 2018}
rachel @ athletic avocado says
What a tasty alternative to chicken salad! I could totally see myself eating this for lunch, pinning 🙂
Steph | The Grateful Grazer says
Thank you Rachel! Let me know if you try it, hope you love as much as I do! 🙂
Tara | Treble in the Kitchen says
This looks like the perfect lunchbox or picnic item! Love chickpeas, but never thought to put them in a salad like this 🙂
Steph | The Grateful Grazer says
Thanks, Tara! There are just so many things to do with chickpeas, I feel like I discover a new way of incorporating them every day!
Vanessa @ VeganFamilyRecipes says
What a delicious way to eat chickpeas! I don't think I've ever put them on a sandwich other than as hummus. Really brilliant! Sharing!
Steph | The Grateful Grazer says
Thanks so much, Vanessa! I just started adding chickpeas to sandwiches without pureeing them into a hummus and I love the added texture they offer. So yummy! Thanks for sharing! 🙂
Kyra @ Vie De La Vegan says
Oh wow, this sandwich looks amazing! I feel bad that I've been eating plain tomato sandwiches this week...this sandwich looks so gourmet - I really need to step up my sandwich game 😀 I'll definitely be trying this out (and it looks like something my kids will enjoy too!) <3
Steph | The Grateful Grazer says
Haha, thanks Kyra! Tomato sandwiches sound great too! 🙂 Hope you and your kids love this sandwich, let me know how it goes! 🙂
Sara @sarahaasrdn.com says
I love this flavor combination! Lovely summer recipe!
Steph | The Grateful Grazer says
Thanks so much Sara! Hooray for summer! 🙂
Rebecca @ Strength and Sunshine says
O man, literally drooling over this sandwich! I love chickpea salad and the cranberries....that just sounds so good!
Steph | The Grateful Grazer says
Haha, thanks Rebecca! It's a pretty great combo!! 🙂
Michael Woods says
Oh yum! I'm drooling over this sandwich..
Steph | The Grateful Grazer says
Thanks so much, Michael! 🙂
Sarah says
This looks delicious! I love all the flavors and texture you have packed in, so filling!
Would love to have you link up with us for Meatless Monday and share your recipe.
Stephanie McKercher, RDN says
Thanks, Sarah! It really is a satisfying sandwich. And I'd love to learn more about the Meatless Monday link-up—sounds fun!
Becca | Rabbit Food Runner says
Yum! That's a great formula to have!
Stephanie McKercher, RDN says
Totally! Thanks, Becca!
Albert Bevia says
Oh my! this sandwich looks truly incredible! like you said, you can east this salad on bread or even with crackers! love the added dried cranberries...this is a must try
Stephanie McKercher, RDN says
Thanks so much, Albert! It's such a versatile recipe—so many different ways to enjoy it!