Go Back
Print

Vegan Cranberry Walnut Chickpea Salad Sandwich

Ingredients

  • 1 15oz can low-sodium chickpeas (garbanzo beans) rinsed with warm water and drained
  • 1 large organic celery stalk  (approx. 1/2 cup), minced
  • 1/4 cup raw walnuts chopped
  • 1/4 cup green onions chopped
  • 1/4 cup dried, unsweetened cranberries
  • 3 tbsp tahini
  • 1 tbsp maple syrup
  • 1 tbsp water
  • juice 1/2 a lemon
  • a few pinches of sea salt + freshly cracked pepper

Instructions

  • After rinsing the chickpeas with warm water (this makes them a bit softer), add them to a bowl and mash with a fork or potato masher. Don't over-mash as you'll want some of the chickpeas to maintain their texture.
  • Toss in the rest of your ingredients and mix evenly. Taste and add s+p accordingly. Feel free to add more tahini or mayo / dijon mustard for a creamier consistency!
  • Add the chickpea salad to a sandwich with pickles, lettuce, avocado, mayo, etc.! Otherwise, this recipe makes for a great salad topping, satisfying accompaniment to crackers, or a delicious snack with pita bread.
  • Store in the fridge for up to one week.
  • Enjoy!

Notes

If you make any of my recipes, please tag me (@wellnesswithedie) or use #wellnesswithedie on Instagram! That way, I can easily see your creations. For more recipes visit the wellnesswithedie.com.