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cranberry, walnut, and chickpea salad

A sandwich with cranberry walnut chickpea salad and lettuce.

Creamy cranberry, walnut, and chickpea salad takes just 20 minutes to make, and it wins the prize for our best vegan chickpea salad.

Ingredients

Scale

Salad ingredients

  • 215 oz. (400 gm.) cans of cooked chickpeas (3 cups)
  • 1 cup celery, diced
  • 1/2 cup scallions, sliced thin
  • ½ cup dried cranberries
  • ½ cup walnuts, chopped
  • Salt & pepper to taste

Dressing

  • 6 Tbsp. vegan mayo (or sour cream)
  • 4 Tbsp. white balsamic vinegar
  • 4 Tbsp. lemon juice

Instructions

  1. To make the dressing combine the vegan mayo, balsamic vinegar, and lemon juice in a jar or small bowl. Shake the jar or whisk the ingredients until they are well-mixed. Set aside until you have the rest of the ingredients prepped.
  2. Add the chickpeas to a medium bowl and mash them a bit. This helps the dressing cling to the chickpeas and make a better sandwich filler.
  3. Pour the dressing over the chickpeas and mix well. Mash more of the chickpeas if necessary.
  4. Add the celery, scallions, cranberries, and walnuts to the bowl. Mix everything. Taste and add salt and/or pepper if desired.

Notes

  • The nutrition information does not include bread and uses our vegan mayo recipe.
  • We highly recommend chickpeas for this recipe; however, you can use another firm bean such as white kidney beans, borlotti, or cannelloni.
  • Although we prefer using our homemade vegan mayo, you can use any that you like. You may need to adjust the amount of white balsamic and lemon juice depending on the flavor of your mayo.
  • If you need a substitute for white balsamic vinegar, white wine vinegar is probably the best option. Start by using 3 tablespoons and adding ½ a teaspoon of maple syrup or another liquid sweetener.

Keywords: cranberry, walnut, and chickpea salad

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