Vegan Cranberry Walnut Chickpea Salad Recipe

Course Appetizer, Main Course

Cuisine vegan

Prep Time 15

Servings 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.