Description
This creamy and crunchy chickpea salad is packed with sweet cranberries, crisp apples, and a hint of crunch from celery and walnuts. It’s tossed in a light, tangy dressing and makes a delicious filling for sandwiches, wraps, or served over greens.
Ingredients
1 (15 oz) can chickpeas, drained and rinsed
1/2 apple, finely chopped (Granny Smith or Honeycrisp)
1/4 cup dried cranberries
1/4 cup celery, finely chopped
1/4 cup walnuts or pecans, chopped (optional)
2 tablespoons red onion, finely diced
2 tablespoons vegan mayo (or mashed avocado for a lighter option)
1 teaspoon Dijon mustard
1 teaspoon maple syrup or agave (for sweetness)
1 teaspoon lemon juice (to prevent apples from browning)
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
For Serving:
Whole grain bread, wraps, or lettuce cups
Spinach, arugula, or romaine lettuce
Instructions
Step 1: Mash the Chickpeas
In a large bowl, mash the chickpeas with a fork or potato masher, leaving some chunks for texture.
Step 2: Mix the Salad
Add chopped apples, cranberries, celery, walnuts, and red onion to the bowl.
In a small bowl, whisk together vegan mayo, Dijon mustard, maple syrup, lemon juice, garlic powder, salt, and pepper.
Pour the dressing over the chickpea mixture and stir until well combined.
Step 3: Assemble the Sandwich
Spread the chickpea salad onto whole grain bread, wraps, or lettuce cups.
Add fresh spinach or arugula for extra crunch.
Serve immediately or refrigerate for up to 3 days.
Notes
Make it nut-free: Skip the walnuts or replace them with sunflower seeds.
For extra flavor: Add a dash of cinnamon or curry powder.
Meal prep friendly: Store in an airtight container for up to 3 days.