Cranberry Walnut Chickpea Salad Sandwiches
This Cranberry Walnut Chickpea Salad is one of my go-to plant-based lunches. It comes together in 10 minutes using pantry staples. It has a beautiful balance of creamy, crunchy, sweet and savory flavors from chickpeas, walnuts, dried cranberries, red onion, parsley, and a bright, lemony mayonnaise dressing. It travels well and makes a wonderful meat‑free alternative to tuna or chicken salad. It also doubles as a dip or stuffing for lettuce wraps.
Servings 2 people
Ingredients
chickpea salad:
- 1 can chickpeas (15 ounces), drained and rinsed
- ⅓ cup mayonnaise (regular or vegan)
- ⅓ cup walnut pieces
- ¼ cup chopped fresh parsley
- ⅓ cup dried cranberries
- 1 teaspoon lemon peel, grated
- 1 tablespoon lemon juice
- ¼ teaspoon cayenne pepper (optional)
Optional for serving:
- Bread or tortilla, lettuce, or crackers
- Spinach or lettuce of choice
- Red onion thinly sliced
Instructions
- Stir chickpeas and mayonnaise in a medium bowl until chickpeas are evenly coared. Use a potato masher or fork to partially mash the chickpeas.
- Stir in walnuts, parsley, cranberries, lemon peel, lemon juice, and cayenne pepper (if using).
- Serve with spinach (or lettuce of choice) and sliced onion on bread if desired. This can also be served in a tortilla, on lettuce, or as a dip with crackers.
Notes
- Vegan: Use vegan mayonnaise.
- Substitutions: Substitute raisins or halved grapes for dried cranberries if desired. Add or substitute any of your favorite sandwich toppings (tomato, cucumber, avocado, micro greens) as desired.
- Storage: Store in an airtight container and refrigerate up to 4 days.