Print
Vegan Cranberry Chickpea Salad Sandwiches
Vegan cranberry chickpea salad sandwiches are easy to make and totally packable, too. Best part? They taste SO good!
Prep Time 10 minutes
Total Time 10 minutes
Servings 2
Ingredients
chickpea salad:
- 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)
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.
Recipe 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.