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

Ingredients

  • 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

Instructions

  • 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!

Notes

Nutrition is for the chickpea salad only. Lettuce and crackers are not included.

Nutrition

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