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Vegan Cranberry Walnut Chickpea Salad Recipe

Close Up of Vegan Cranberry Walnut Chickpea Salad Recipe

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!

Close Up of Vegan Cranberry Walnut Chickpea Salad Recipe

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.

Chickpeas in a food processor

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.

Shredded chickpeas

Fresh celery, chopped.

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.

chopped green onions

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.

chopped walnuts

Everything goes into a bowl with the dried cranberries. But we’re not done just yet!

Bowl full of ingredients

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.

Add mayo and mustard

Give everything a good, but gentle, toss and it should look like this. Give it a taste and re-season if necessary.

Mixed bowl of ingredients

Doesn’t that look amazing? I served it simply over a bed of butter lettuce and with Ritz crackers (which are accidentally vegan).

Loaded cracker

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

Close Up of Vegan Cranberry Walnut Chickpea Salad Recipe
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Vegan Cranberry Walnut Chickpea Salad Recipe

Vegan Cranberry Walnut Chickpea Salad Recipe
Course Appetizer, Main Course
Cuisine vegan
Prep Time 15 minutes
Servings 4 scoops
Calories 268kcal
Author Living Vegan Staff


  • 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.


Serving: 1g | Calories: 268kcal | Carbohydrates: 35g | Protein: 10.8g | Fat: 10.3g | Saturated Fat: 1.2g | Cholesterol: 4mg | Sodium: 151mg | Potassium: 486mg | Fiber: 9.3g | Sugar: 6.6g | Calcium: 50mg | Iron: 3.4mg