Close Up of Vegan Cranberry Walnut Chickpea Salad Recipe

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