Cranberry Walnut Chickpea Salad Sandwich
Elevate your lunchtime routine with this Cranberry Walnut Chickpea Salad Sandwich, a satisfying and flavor-packed vegan delight. In just 15 minutes, transform tender mashed chickpeas into a creamy, protein-rich salad featuring crunchy walnuts, sweet-tart dried cranberries, crisp celery, and a zesty Dijon-lemon dressing. Sandwiched between hearty whole-grain bread and fresh lettuce leaves, this quick and easy recipe delivers a perfect balance of textures and flavors. Ideal for meal prep or a grab-and-go lunch, this sandwich is both nutritious and delicious—perfect for vegans and anyone craving a wholesome twist on a classic comfort food.
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Recipe Information
Ingredients
- 1 can (15 oz) canned chickpeas (garbanzo beans)
- 0.5 cup dried cranberries
- 0.5 cup walnuts
- 1 large celery stalk
- 0.25 cup red onion
- 3 tablespoons vegan mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 8 slices sliced bread (whole grain or your choice)
- 4 leaves lettuce leaves
Instructions
Drain and rinse the canned chickpeas under cold water. Pat them dry with a clean towel.
In a mixing bowl, use a fork or potato masher to mash the chickpeas. Leave some chunks for texture.
Finely dice the celery stalk and red onion. Add them to the mashed chickpeas.
Roughly chop the walnuts and add them to the bowl along with the dried cranberries.
In a small bowl, whisk together the vegan mayonnaise, Dijon mustard, lemon juice, salt, and black pepper to create the dressing.
Pour the dressing over the chickpea mixture and stir until everything is evenly coated.
Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice if desired.
To assemble the sandwiches, place a lettuce leaf on one slice of bread. Spoon a generous amount of the chickpea salad onto the lettuce and spread it evenly.
Top with another slice of bread. Repeat with the remaining bread and filling to create 4 sandwiches.
Serve immediately or wrap the sandwiches in parchment paper for an easy meal on the go.
Nutrition Facts
Calories |
1931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.7 g | 86% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 32.8 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 3057 mg | 133% | |
| Total Carbohydrate | 281.8 g | 102% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 80.7 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 610 mg | 47% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1540 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
