Vegan Cranberry Chickpea Salad Sandwiches

Looking for a satisfying plant-based lunch that’s quick, flavorful, and ideal for meal prep? These Vegan Cranberry Chickpea Salad Sandwiches strike the perfect balance between creamy, crunchy, sweet, and savory. Made with pantry staples and tossed in a tangy dairy-free yogurt dressing, this sandwich filling is endlessly adaptable—and a favorite for everything from weekday lunches to picnic spreads. Whether you’re already plant-based or just looking for a delicious alternative to tuna or chicken salad, this recipe is one to keep in your regular rotation.

How to make vegan cranberry chickpea salad sandwiches.

Chickpea salad is a staple in many plant-forward kitchens, and this version gets a fun twist with dried cranberries and sunflower seeds for added texture and flavor. The base is made with mashed chickpeas, which provide plant-based protein and fiber to keep you full and energized throughout the day.

I use dairy-free yogurt in the dressing to keep it creamy while staying 100% vegan. You can also swap in mashed avocado or tahini if you prefer. Dijon mustard and apple cider vinegar bring brightness, while celery and red onion add that essential crunch.

I like this creamy salad served between slices of bread, but it's also great in lettuce wraps, collard green wraps, or even spooned onto crackers for a quick snack. It’s one of those meals that tastes even better after a few hours in the fridge, making it perfect for meal prep or make-ahead lunches.

How to make vegan cranberry chickpea salad sandwiches.

If you're looking for more plant-forward sandwich ideas, I also have recipes for Sweet Potato Hummus Sandwiches, Crispy Tofu Wraps, and Tomato Mozzarella Sandwiches.

๐Ÿ“– Recipe

How to make vegan cranberry chickpea salad sandwiches.

Vegan Cranberry Chickpea Salad Sandwiches

Stephanie McKercher, RDN
A creamy, tangy twist on chickpea salad, this plant-based sandwich filling gets extra flavor from cranberries, celery, and a zippy yogurt-based dressing. It’s an easy vegan lunch idea that comes together in under 20 minutes and works well for meal prep, potlucks, or packed lunches on the go.
5 from 7 votes
Prep Time 10 minutes
Total Time 10 minutes
Course entree, lunch
Cuisine dairy-free, plant-based, vegan, vegetarian
Servings 2

Ingredients
  

chickpea salad:

  • 1 can chickpeas (15 ounces), drained and rinsed
  • cup vegan mayonaise (such as Hampton Creek Just Mayo)
  • cup walnut pieces
  • ¼ cup chopped fresh parsley (packed)
  • cup dried cranberries
  • 1 teaspoon lemon peel, grated
  • 1 tablespoon lemon juice
  • ¼ teaspoon cayenne pepper (optional)

For serving:

  • whole grain bread (vegan)
  • baby spinach (or another salad green)
  • thinly sliced onion

Instructions
 

  • 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).
  • Serve on whole grain bread with baby spinach and sliced onion. 

Notes

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. 

More From the Blog:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




I accept the Privacy Policy

This site uses Akismet to reduce spam. Learn how your comment data is processed.

22 Comments

  1. 5 stars
    I have made this recipe a few times and i love the freshness and different flavors and textures. I have eaten it as a sandwich with the spinach and red onion on multigrain bread, and also scooping it with multi-grain Tostitos. Today, Iโ€™m tweaking it a bit with dried cherries, pecans, and some thinly chopped celery.

  2. 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

    1. Thanks so much, Albert! It's such a versatile recipeโ€”so many different ways to enjoy it!

  3. 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.

    1. Thanks, Sarah! It really is a satisfying sandwich. And I'd love to learn more about the Meatless Monday link-upโ€”sounds fun!

  4. O man, literally drooling over this sandwich! I love chickpea salad and the cranberries....that just sounds so good!

  5. 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 ๐Ÿ˜€ I'll definitely be trying this out (and it looks like something my kids will enjoy too!) <3

    1. Haha, thanks Kyra! Tomato sandwiches sound great too! ๐Ÿ™‚ Hope you and your kids love this sandwich, let me know how it goes! ๐Ÿ™‚

  6. 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!

    1. 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! ๐Ÿ™‚

  7. This looks like the perfect lunchbox or picnic item! Love chickpeas, but never thought to put them in a salad like this ๐Ÿ™‚

    1. 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!

  8. What a tasty alternative to chicken salad! I could totally see myself eating this for lunch, pinning ๐Ÿ™‚

    1. Thank you Rachel! Let me know if you try it, hope you love as much as I do! ๐Ÿ™‚