Cranberry Chickpea Salad Sandwich

Cranberry Chickpea Salad Sandwiches made with cranberries, walnuts, and sliced celery. Add to sourdough bread with toppings!     

  

The end of the year always feels like a strange mix of gratitude and burnout, doesn’t it?

Between yoga teacher training weekends, future wedding and family planning, and wrapping up business for the year, it’s been….full.

I’m feeling both super thankful and a little stuck in the messy in-between-ness.

Yoga has taught me that that both can be true; to feel joy and exhaustion at the same time.

I have to remind myself that balance doesn’t always come from doing more, but from pausing and nourishing myself in small, intentional ways.

Something M is constantly reminding me is that when life serves us chaos, I don’t need to serve us a five course meal. 

So on weeks when life feels full and I’m craving simplicity, I turn to recipes like these Cranberry Chickpea Salad Sandwiches.

It’s easy, protein-packed, and ready in minutes.

A simple sammy can be a gentle reminder that feeding yourself well doesn’t have to be complicated, even when everything else feels like it is.

So if you’re feeling that same end-of-year overwhelm; that delicate pull between slowing down and showing up, I see you.

Let this simple sandwich be a moment of reprieve from the holiday happy and haggard. 

Take a deep breath, step into your kitchen, and make something that nourishes you without asking for much in return.

Let’s make Cranberry Chickpea Salad Sandwiches!

What You Need to Make Cranberry Chickpea Salad Sandwich

Meet your new favorite cold-weather sandwich!

These Cranberry Chickpea Salad Sandwiches are creamy, crunchy, tangy, and just the right amount of sweet.

They’re perfect for lunch, meal prep, or a quick no-cook dinner.

They’re packed with plant-based protein from chickpeas, bright lemon, crunch from celery and walnuts, and tart cranberries that make every bite feel like the holidays.

It’s one of those throw-everything-in-a-bowl recipes that feels special but comes together in under 15 minutes.

Here’s what you need to make them:

• chickpeas
• vegan yogurt
• maple syrup
• runny tahini
• garlic powder
• green onion
• lemon
• Himalayan sea salt
• black pepper
• dried cranberries
• chopped walnuts
• celery
• sourdough bread

That’s it!

How to Make Cranberry Chickpea Salad Sandwich

The first step is to prepare the chickpeas!

Add the chickpeas to a large mixing bowl and use a fork or potato masher to smash about half of them.

You don’t have to be exact about it, just make sure you have some good flaking on your chickpeas. 

I like a chunky texture with some whole chickpeas remaining, but you can smash this salad even further for a finer consistency.

Next, add everything else.

That means the tahini, yogurt, maple syrup, garlic powder, green onion, lemon, sea salt, and black pepper.

Be sure to use runny tahini and not the bottom of the jar super stiff tahini for this recipe for the best results!

Mix everything well to combine.

If the chickpea salad still looks dry, add an additional spoonful of almond milk yogurt and mix again.

Mix Ins

Add in the dried cranberries, chopped walnuts, and celery. 

Mix everything again until they’re well distributed. 

If you don’t like cranberries, you can use another dried fruit, like raisins, chopped dates, or dried figs. 

You can also use another nut instead of walnuts, like chopped pecans or slivered almonds. 

Celery can be omitted if you don’t have it on hand, but I find it adds a beautiful crunch! 

Try out different variations to make this chickpea salad sandwich yours. 

Some ideas:

• Add crunch: Try diced apple or cucumber for a fresh twist.

• Go nut-free: Sub sunflower seeds or pumpkin seeds for the walnuts.

• Make it creamier: Add an extra spoonful of vegan yogurt or tahini.

• Spice it up: Add a dash of cayenne or a spoonful of Dijon mustard for extra flavor.

Notes on Meal Prep

This Cranberry Chickpea Salad works beautifully for meal prep! 

It’s an ideal quick lunch for anyone working from home or in the office. 

I usually make mine on toasted sourdough at my home office, but you can assemble your sandwich the day of if you’re commuting. 

This recipe makes about 3-ish sandwiches, and will keep in the refrigerator for 4-5 days. 

I like to meal prep one batch at the beginning of the week and another on Wednesday so I have Cranberry Chickpea Salad Sandwiches all week long. 

To speed up the sandwich making process, be sure to rinse and stash any toppings you’d like to have on hand, too.

I prefer romaine lettuce and sliced tomato, but other toppings are welcome!

How to Serve Cranberry Chickpea Salad

This Cranberry Chickpea Salad Sandwich is everything I love about easy vegan recipes: quick, colorful, and nourishing, with a little nod to the holiday season.

Serve the chickpea salad on toasted sourdough bread (or your favorite bread of choice) with a spread of vegan cheese and leafy greens.

Enjoy it for lunch, dinner, or snacking in between. 

Make a batch for weekday lunches, serve it at a casual holiday gathering, or pack it for your next road trip or picnic.

I find that this chickpea salad sandwich makes a nutritious yet satiating lunch that will keep you fueled and fired up for the rest of the day. 

And, while I’m in my sourdough era, this Cranberry Chickpea Salad doesn’t *have* to be served on sliced bread. 

You can also enjoy this Cranberry Chickpea Salad on crackers, in a wrap, or in a hearty salad. 

Enjoy! 

More Vegan Sandwiches 

• “Eggy” Veggie Chickpea Salad Sandwiches

• Vegan Chickpea Salad Sandwich

I Want to Hear From You

If you make this Cranberry Chickpea Salad Sandwich recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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