Description
Cranberry Chickpea Salad Sandwiches made with cranberries, walnuts, and sliced celery. Add to sourdough bread with toppings!
Ingredients
Cranberry Chickpea Salad
- 1 15-oz. can of chickpeas, drained and rinsed
- 2 TBSP runny tahini
- 2–3 TBSP unsweetened almond milk yogurt
- 1 tsp pure maple syrup
- ⅛ tsp garlic powder
- 1 green onion (green parts only), sliced
- ½ lemon, squeezed
- ¼ tsp Himalayan sea salt
- Pinch of black pepper
- ¼ cup dried cranberries
- ¼ cup chopped walnuts
- 1 stalk celery, chopped
For serving
- Spring Mix
- Vegan cashew cheese spread
- Sourdough Bread
Instructions
- Add the chickpeas to a large mixing bowl and use a fork or potato masher to smash about half of them. I like a chunky texture with some whole chickpeas remaining, but you can smash this salad even further for a finer consistency.
- Add the tahini, yogurt, maple syrup, garlic powder, green onion, lemon, sea salt, and black pepper. Mix everything well to combine. Fold in the dried cranberries, chopped walnuts, and chopped celery. If the chickpea salad still looks dry, add an additional spoonful of almond milk yogurt and mix again.
- Serve the chickpea salad on toasted sourdough bread with spring mix and vegan cashew cheese.
- Store leftover vegan chickpea salad in an airtight container in the refrigerator for up to five days.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Lunch, Sandwich
- Method: Hand-mix
- Cuisine: Vegan, Gluten-Free