Cranberry Walnut Chickpea Sandwiches

Cranberry Walnut Chickpea Salad Sandwiches ~

This quick and healthy lunch is easy to make in minutes and the filling can even be made a day in advance. Perfect for meal prep or packed lunches on the go!

Chickpea Salad Sandwich Recipe

Serve this dairy-free and plant-based chickpea salad between layers of whole grain bread for a hearty sandwich or scoop it onto mixed greens as a salad. Another option that is especially popular in my house is to spread the sandwich filling on crackers for a tasty snack!

I like this recipe, especially in the fall months when I start craving all things cranberry. For a more traditional sandwich filling, try my Simple and Savory Chickpea Salad. I make that one all the time in the summer!

Ingredients for Cranberry Walnut Chickpea Sandwiches

You will need:

• 1 (15-ounce) can chickpeas (also known as garbanzo beans), rinsed and drained
• 1/4 cup celery, chopped
• 2 tablespoons dried cranberries, chopped
• 2 tablespoons walnuts, chopped
• 2 tablespoons vegan mayonnaise
• 1 teaspoon lemon juice
• 1/4 cup vegan feta cheese, crumbled
• 4 slices whole grain bread
• leafy greens of your choice, optional

Ingredient Notes

• Chickpeas – Depending on where you are in the world, these will be labeled as either chickpeas or garbanzo beans. They are the very same thing.
• Celery – Adds bright flavor and a satisfying crunch to the salad.
• Dried Cranberries – For a pop of sweet and tart flavor, pretty color, and autumnal flair.
• Walnuts – Pecans would also work well for this recipe.
• Vegan Mayonnaise – To make the sandwiches vegetarian, dairy-based mayo can also be used in an equal amount.
• Lemon Juice – Adds a subtle tanginess.
• Vegan Feta Cheese – As with vegan mayonnaise, dairy-based feta can also be used. However, please note that dairy feta and vegan feta do not taste the same! In my opinion, vegan feta is more similar in flavor to sweeter, dairy-based goat cheese than ‘regular’ feta. This recipe has only been tested using all vegan ingredients.
• Whole Grain Bread – The overall earthiness of this chickpea salad lends itself well to a hearty and grainy bread. Try lightly toasting the bread prior to serving for a little added crunch!

How to Make Cranberry Walnut Chickpea Sandwiches

STEP ONE: In a medium bowl, use a potato masher or fork to mash the chickpeas to your desired consistency.

STEP TWO: Add the celery, cranberries, walnuts, mayonnaise, and lemon juice. Stir to combine.

STEP THREE: Sprinkle with feta cheese then stir again, gently, just until incorporated.

STEP FOUR: To build the sandwiches, layer greens, if using, onto the bottom piece of bread. Spread the chickpea salad to generously cover the greens. Top with the second layer of bread then cut in half and serve.

Pro Tip

• To skip the arm workout of mashing the chickpeas by hand, toss them in a mini food processor. Set the unit to Puree then pulse until the chickpeas reach your desired consistency. I like a semi-chunky salad so 3-4 pulses are usually all it takes and it’s done in less than a minute.

More Sandwich Recipes You’ll Love!

• Chickpea Burgers
• Smashed Chickpea Salad Sandwiches
• Hearts of Palm Lobster-Style Rolls
• Vegan Muffuletta Subs
• Vegan Crab Melts

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Cranberry Walnut Chickpea Sandwiches

This quick and healthy lunch is perfect for meal prep or packed lunches on the go!

5 from 15 votes

Print Pin Rate

Course: Dinner, Lunch

Cuisine: American

Keyword: beans, dairy free, make-ahead, sandwiches, vegan, vegetarian

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 2

Calories: 745kcal

Author: Holly Gray

Cook ModePrevent your screen from going dark

Ingredients

• 1 15-ounce can chickpeas (also known as garbanzo beans), rinsed and drained
• 1/4 cup celery chopped
• 2 tablespoons dried cranberries chopped
• 2 tablespoons walnuts chopped
• 2 tablespoons vegan mayonnaise
• 1 teaspoon lemon juice
• 1/4 cup vegan feta cheese crumbled
• 4 slices whole grain bread
• leafy greens of your choice optional

Instructions

• In a medium bowl, use a potato masher or fork to mash the chickpeas to your desired consistency.
• Add the celery, cranberries, walnuts, mayonnaise, and lemon juice. Stir to combine.
• Sprinkle with feta cheese then stir again, gently, just until incorporated.
• To build the sandwiches, layer greens, if using, onto the bottom piece of bread. Spread the chickpea salad to generously cover the greens. Top with the second layer of bread then cut in half and serve.

Nutrition

Calories: 745kcal | Carbohydrates: 98g | Protein: 30g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Cholesterol: 17mg | Sodium: 572mg | Potassium: 857mg | Fiber: 21g | Sugar: 24g | Vitamin A: 197IU | Vitamin C: 4mg | Calcium: 304mg | Iron: 8mg

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