Whether you are headed back to school or college, or maybe just need an easy go-to meal for lunch at work, this Vegan Cranberry Walnut Chickpea Salad Recipe has got you covered!
The first step is to drain (and rinse) a can of chickpeas (or garbanzo beans) and place them into a food processor. This can be done by mashing with a fork, but the texture is a bit different.
The food processor does an excellent job of creating a great shredded substitute! I stop pulsing when there are just a few whole chickpeas remaining. Otherwise, you’ll end up with a puree.
Fresh celery, chopped.
And scallions (green onions). I think red onions would provide great color here if you have them on hand. Keep in mind they are a bit stronger in flavor. You could use white or yellow onions, and even shallots. It’s totally up to you.
You can use any nut you’d like (or leave them out completely if you are allergic). I think cranberries and walnuts go together perfectly, so that was my reasoning.
Everything goes into a bowl with the dried cranberries. But we’re not done just yet!
Vegan mayonnaise, dijon mustard, salt and pepper finish things off. If you’d like, you could also add fresh herbs such as parsley or dill.
Give everything a good, but gentle, toss and it should look like this. Give it a taste and re-season if necessary.
Doesn’t that look amazing? I served it simply over a bed of butter lettuce and with Ritz crackers (which are accidentally vegan).
Did you make this recipe for Vegan Cranberry Walnut Chickpea Salad? If so, leave me a comment below and let me know what you thought.
And if you enjoyed this recipe, why not PIN IT FOR LATER! 🙂
Vegan Cranberry Walnut Chickpea Salad Recipe
- 1/2 can Chickpeas (about 7-8 oz.) drained, rinsed and chopped in a food processor
- 1 Green Onion (Scallion)
- 1 stalk Celery
- 2 tbsp Walnuts chopped
- 2 tbsp Dried Cranberries
- 1/4 c Vegan Mayonnaise or more to taste
- 1 tsp Dijon or more to taste
- 1/8 tsp Salt or more to taste
- pinch Pepper or more to taste
Drain, rinse and add half a can of chickpeas to a food processor. Pulse until you reach a shredded texture, but taking care not to go too far. A few pulses is all you need. Alternately, you can mash with a fork.
Add chickpeas to a bowl with celery, green onions, dried cranberries, chopped walnuts.
Add vegan mayonnaise and Dijon mustard, along with salt and pepper, to taste.
At this point, you could add fresh parsley (or any other herb of choice), red onion, etc. You could even substitute the mayonnaise with hummus or guacamole.
I made mine into a meal prep served on a bed of butter lettuce and with some crackers. However, you could also make this into a wrap or a sandwich. Switch out the lettuce for kale and a wedge of lemon. Get creative & enjoy!
Nutrition is for the chickpea salad only. Lettuce and crackers are not included.