Cranberry Walnut Chickpea Salad
This Cranberry Walnut Chickpea Salad instantly became a favorite among my circle of friends when I packed it in wraps for a picnic lunch for a day on the lake. I made it on rotation for at least 3 weeks over summer when every weekend was spent on the water, hiking, or camping. It only takes a few minutes to put together and then you have a delicious healthy base for wraps, sandwiches or salad.
You will love this Cranberry Walnut Chickpea Salad because it is crunchy, sweet, protein-packed and perfect to pair with fresh veggies and your favorite bread or tortillas.
What is in Cranberry Walnut Chickpea Salad?
Chickpeas are the humble base for this salad
Celery adds a fresh crunch
Walnuts add healthy fats, satisfying texture and nutty flavor
Cranberries are really the star of the show, adding a sweet tart surprise
Vegan Mayo which can also be substituted for part tahini
Herbs can be fresh or dried, I used thyme here but also basil or parsley is delicious
One Bowl and Great for Meal Prep
I love to make this and have it in the fridge for a quick meal or snack. Put it on some open-faced toast, in sandwiches, tortillas, lettuce wraps, or with crackers. My favorite way is to load on sprouts and fresh veggies. Made with simple ingredients, it is easy to have what you need to create your favorite variation. You can even chop the walnuts, celery and onion in your food processor, add the chickpeas and pulse a few times, and then stir in the vegan mayo, vinegar, herbs, and cranberries.
Variations of Cranberry Walnut Chickpea Salad
You can be creative with this and try swapping out walnuts for chopped toasted almonds or pecans, cranberries with dried cherries, apricots or fresh apples. Vegan Mayo can be substituted for part or all tahini and squeeze of lemon.
Cranberry Walnut Chickpea Salad
Sweet, crunchy, satisfying and versatile this cranberry chickpea salad will be a favorite on rotation.
- 1 16 oz can chickpeas
- 1/4 cup vegan mayo
- 1/4 cup dried cranberries
- 1/4 cup chopped walnuts
- 1/4 cup celery
- 2 tbsp chives or diced onion
- 1/2 tsp apple cider vinegar
- 1/4 tsp dried thyme
- salt and pepper, to taste
- 1/2 tsp agave (optional) (or use honey or maple syrup)
Drain and rinse the can of chickpeas. Either mash with a fork or chop the chickpeas into smaller pieces with a knife.
Add all of the ingredients to a bowl and stir until combined.
Add additional toppings for your sandwiches or wraps such as sprouts, shredded carrots, cabbage, parsley or greens.
