Vegan cranberry chickpea salad sandwiches are easy to make and totally packable, too. Best part? They taste SO good!
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.
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.
This recipe originally appeared on GratefulGrazer.com.