Description
A creamy, crunchy, and slightly sweet vegan take on classic chicken salad, featuring mashed chickpeas, dried cranberries, celery, and toasted walnuts in a tangy dressing.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/3 cup dried cranberries
- 2 stalks celery, diced
- 1/3 cup toasted walnuts, chopped
- 2 tablespoons red onion, finely diced
- 1/3 cup vegan mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- Salt, to taste
- Black pepper, to taste
Instructions
- Toast walnuts in a dry skillet over medium heat for 2–3 minutes until fragrant. Set aside.
- In a large bowl, mash half of the chickpeas using a fork or potato masher, leaving the rest whole for texture.
- Add cranberries, diced celery, toasted walnuts, and red onion to the bowl. Stir to combine.
- In a separate small bowl, whisk together vegan mayo, Dijon mustard, lemon juice, salt, and pepper.
- Pour the dressing over the chickpea mixture and gently fold until everything is evenly coated.
- Chill in the refrigerator for at least 30 minutes before serving.
- Serve in sandwiches, wraps, or with crackers as desired.
Notes
- Toast the walnuts to enhance their flavor.
- Let the salad chill to allow the flavors to meld.
- Use high-quality vegan mayo for the creamiest result.
- Adjust seasonings to taste before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 8g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg