Vegan Chicken Salad is a flavorful, quick and easy salad made with mashed chickpeas, cranberries and walnuts tossed with a creamy dressing for a healthy, WFPB wrap or sandwich filler!
Chickpeas are just about the most versatile bean I’ve ever come across. They pair well with so many flavors, making them the ultimate bean in my book.
No wonder they are loved by so many. And this Cranberry Walnut Vegan ‘Chicken’ Salad is another terrific use of this versatile bean!
This salad is full of fiber, protein and uses just 8 ingredients (plus salt + pepper) creating the most wonderful salad that will rival its chicken predecessor. And I know you’re going to love this healthy, quick and easy salad as much as I do!
Who will love this Vegan ‘Chicken’ Salad? Those who are looking for an alternative to the chicken salad you might see at Trader Joe’s or Whole Foods.
It has the same mouthfeel and is just as filling. I can almost guarantee you won’t be able to tell the difference between this plant-based version and the actual chicken salad.
I assure you this chickpea vegan ‘chicken’ salad with cranberries and walnuts will hit the spot and satisfy your craving for a chunky, sweet, peppery, crunchy style sandwich.
Full of texture and flavor, this has become a favorite and is hearty enough to leave you feeling completely satisfied!
For more faux chickpea salads, be sure to check out this ‘Chickpea of the Sea’ Vegan Tuna Salad, Sonoma Chickpea ‘Chicken’ Salad, and classic Mashed Chickpea ‘Egg’ Salad.
Ingredients You’ll Need
With only a few ingredients, this healthy salad comes together quick and easy.
Here is everything you will need, plus suggestions for substituting when possible. You can find the full measurements in the recipe card at the bottom of this post.
- Chickpeas – use canned or fresh cooked garbanzo beans
- Cranberries – When buying cranberries, use organic whenever possible (I like the ones from Trader Joe’s, they’re so brightly colored too!). You can also use fresh chopped cranberries or chopped dried cherries!
- Celery – cool and crunchy, but can be omitted
- Walnuts – feel free to change it up with pecans
- Green onions – sub with 1/4 cup finely diced red onions
- Vegan mayo or tahini – use store bought or use this Easy Vegan Mayo or Homemade Tahini
- Apple cider vinegar – can also use white wine vinegar or TJ’s Orange Muscat Vinegar
- Pure maple syrup – coconut nectar or date syrup works too
- Salt + pepper
How To Make Vegan ‘Chicken’ Salad
(Note – The full printable recipe is at the bottom of this post)
- Prep veggies and nuts. Slice your celery, feel free to add in some celery leaves if you can. For the scallions, when slicing use both the green and white parts. Roughly chop your walnuts.
- Mash chickpeas. Roughly mash your chickpeas using the back of a sturdy fork. A potato masher or pastry blender will do the job too.
- Make the dressing. In a small bowl whisk together the mayo or tahini, apple cider vinegar, pure maple syrup. Add water, 1 tablespoon at a time, as needed to thin.
- Assemble. Add to the mashed chickpeas the celery, onions, cranberries and walnuts, top with dressing and mix to combine (shown below).
And there you have it, making this amazing vegan ‘chicken’ salad is about as simple as it gets!
It’s one of the reasons I love mashed chickpea salads!
Top Tips
- Mash the chickpeas or leave them whole. Mashing is great when using as a sandwich filler, helping it to bind together. Leaving them whole works too!
- Recipe can easily be halved. But I highly recommend making the full batch so you’ll have leftovers. You’ll be glad you did!
- Adjust to taste. As with all my recipes, feel free to adjust any of the ingredients to suit your taste.
How To Store + Meal Prep
- Refrigerator: Leftovers can be stored in the refrigerator for up to 5 – 6 days in a covered container.
- Meal prep: This recipe is great for meal prep, using any of the suggestions below, and can be stored in serving size portions in multi-use containers (affiliate link) for a grab-n-go meal or snack.
How To Serve Vegan ‘Chicken’ Salad
This quick and easy salad is super versatile and be served a variety of ways. Here are a few of my favorite ways to enjoy this delicious recipe.
- Sandwich: This tasty salad can be served with homemade Artisan Bread as a traditional or open faced sandwich.
- Wraps: Make fresh lettuce wraps using romaine, bibb, butter, chard, collards, or other large leafy greens. Alternatively, this salad would be great in tortilla wraps.
- Salad: Chop up leafy greens or use packaged spinach, spring mix or baby kale as a bed, top with a serving of vegan chicken salad.
- As is: You may even find that you love the salad all by itself without any accompaniment! I can easily eat this straight from the bowl all day long. :)
- Fruit: Serve with a side of fresh fruit, such as grapes, cantaloupe, sliced apples, etc.
More Mashed Chickpea Recipes
- Mashed Chickpea & Avocado Sandwich
- Sonoma Chickpea ‘Chicken’ Salad
- Chickpea of the Sea Vegan ‘Tuna’ Salad
- Curried Chickpea Salad
- Mediterranean Smashed Chickpea Salad
If you try this vegan chicken salad recipe, please let us know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintVEGAN ‘CHICKEN’ SALAD
The chickpea strikes again, making for another great salad that will knock your socks off! This vegan ‘chicken’ salad is delicious as a sandwich filler, topped on a bed of leafy greens or make into lettuce wraps. Any way you serve this healthy salad is delicious!
- Prep Time: 15 min
- Total Time: 15 min
- Yield: Serves 6 1x
- Category: Entree, Salad
- Method: mash, mix
- Cuisine: American
- Diet: Vegan
Ingredients
- 3 cups cooked or 2 cans (15 oz) chickpeas (garbanzo beans), drained and rinsed
- 1 cup celery, diced
- 1/2 cup organic dried cranberries (chopped fresh would be great too)
- 1/2 cup walnuts or pecans, roughly chopped
- 1/2 cup scallions (green onions), thinly sliced, white & green parts
- mineral salt & freshly ground pepper, to taste (I used about 1/2 teaspoon each)
Dressing
- 6 tablespoons (1/3 cup) tahini or vegan mayo
- 4 tablespoons (1/4 cup) champagne, white wine or cider vinegar (I used Orange Muscat Champagne Vinegar)
- 2 tablespoons water (as needed if using tahini)
- 1 tablespoon pure maple syrup
To serve
- leafy lettuce of choice
- bread of choice
Instructions
Dressing: Start by mixing your dressing. In a small bowl combine tahini/mayo, vinegar, water and maple syrup. Set aside so the flavors come together. This can be made a day or two ahead and stored in the refrigerator until ready to use. Add a tad more water, or vinegar if you’re a vinegar lover, to thin out dressing as desired. If using vegan mayo, you may like to add 2 more tablespoons.
Mash chickpeas: In a medium to large bowl, add your garbanzo beans and roughly mash with a strong fork or potato masher. Mash at least 3/4 of the chickpeas so it binds well.
Assemble: Add in celery, cranberries, nuts, scallions, salt, pepper and dressing, mix well. Serve at room temp or let chill in the refrigerator for an hour before serving.
Serve: Serve on your favorite bread as a closed or open faced sandwich, or on a bed of leafy greens. You may even opt to simply enjoy the salad as is.
Serves 6
Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days, in a covered container.
Notes
Add extra of anything you like, and vice versa, if you’re not keen on an ingredient use less or omit! One particular ingredient may be the vinegar. I’m not much of a vinegar fan but I loved the orange muscat champagne vinegar and found I used quite a bit and loved it!
Change up the walnuts, using pecans, almonds, sunflower seeds, etc. If using sunflower seeds, use half the amount called for.
For the dressing, I have only made this using tahini since I do not use any kind of store bought vegan mayos. If using vegan mayo, adjust accordingly adding more mayo as needed, maybe 1/2 cup instead of 1/3. I do recommend trying this recipe with tahini, it is seriously so good that you would never know and it is much better/cleaner for you than the store bought mayos!
Nutritional values are estimates only. See our full nutrition disclosure here.
Updated: Vegan ‘Chicken’ Salad was originally published in November 2013. It has been retested and updated with new photos and helpful tips in June 2020. The only change made was to the name, it was originally titled ‘Cranberry Walnut Chickpea Salad’.
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Laura D says
This was really good, even my 7 year old ate a ton of it. I added a tiny bit of spicy brown mustard, and used ACV. We ate it on toasted sourdough with sauerkraut, and while very tasty, it definitely was on the dry side and needed something extra to add more juiciness, like a hummus spread, avocado, or additional sauce/mayo on the bread. I find this to be a common issue with any of these mashed chickpea and tahini based salads. But I will make it again, and we enjoyed it!
★★★★★
Brook says
This is absolutely delicious! It’s now on the meal rotation, thanks so much!
★★★★★
Danielle says
This was very good. I like chickpea salads, and I’ve made a lot over the years, but this one has such a great texture and mouth-feel.
I used raisins instead of dried cranberries, as I haven’t been able to find any cranberries that aren’t coated in oil. During fresh cranberry season, I’m definitely going to use some fresh chopped cranberries!
I made my own silken tofu mayo, using a trick I learned from Jane Esselstyn: wrapping the silken tofu in a cloth and placing in the refrigerator for several hours. It gets rid of a lot of the liquid, and the tofu’s consistency turns into almost that of cream cheese. It’s a game-changer vis-a-vis homemade tofu mayo creaminess.
Thank you for the recipe.
★★★★★
Danielle says
Oh, and I forgot to add that I used my own recipe for mayo, which includes no oil. It’s merely a block of silken tofu (after being wrapped for several hours in a cloth), the juice of a half lemon, and a pinch of salt. I used this as a base for your dressing. It turned out great!
Julie | The Simple Veganista says
Thank you so much for sharing, Danielle! So glad you loved it and your subs sound perfect! I love your tofu mayo and may have to add it the recipe collection for everyone else to enjoy (I’ll credit you of course)! I have a few other chickpea salads you might enjoy, one uses fresh grapes you might especially like to try – Sonoma Chickpea ‘Chicken’ Salad.
Jerome says
This is an Outstanding recipe! I have made it a half dozen times and anyone who comes over for lunch screams how good it is. No matter what I substitute
(eg pecans for walnuts, dried cherries for dried cranberries, red onion for scallions, navy beans for garbanzo) It doesn’t matter. It’s ALWAYS GOOD.
Then how you eat it is so versatile too. Between crusty bread, in a wrap, a dollop on a salad, doesn’t matter Always Works! Thanks Simple Veganista
PS: Even my hard core meat eating friends love it!
★★★★★
Julie | The Simple Veganista says
Thanks so much for sharing, Jerome! Cheers :)
Henry says
So delicious! Thank you!
★★★★★
Organichick says
Thank you so much for this! It was amazing, I used vegan mayo and it came out perfect. I love your blog and know all your recipes come out perfect. Thank you
★★★★★
Belle says
Made this today with what I had on hand, subbed in raisins and pepitas, added a little curry powder. Served in a taco bowl with romaine. It was amazing! Thanks for another winner.
★★★★★
Suzanne says
Delicious, easy to make and tastes remarkably like the chicken sandwich that I have missed since becoming vegan.
★★★★★
Candace says
Absolutely delicious! I am so glad I made the full recipe so we can have it again tomorrow. Thank you so much for sharing.
Julie | The Simple Veganista says
Yah, so glad you enjoyed it! Thanks for sharing, Candace! Cheers :)
Nancy Scott says
This is so delicious, I am addicted to it! I didn’t have any vegan mayo, so I just used regular Hellman’s. I also used Prosecco vinegar. This could not be more delicious. I am almost done with my first batch and will be making it again very soon! Thank you :)
★★★★★
Esperanza says
Delicious, thank you!
★★★★★
Caridad says
I seriously love your blog, so many great recipes!
★★★★★
Ernie says
Such a delicious and easy recipe!
★★★★★
kim says
omg! i made this last night and had a few tastes of it. Sooooo good! I’ve spent my morning, looking forward to eating my sammich for lunch! Yummmm!!
★★★★★
Kim says
I am not a vegan, but I work with a few vegans and vegetarians and made this for a group lunch. SO GOOD and so easy! I will definitely be making this again soon just for myself!
★★★★★
anne says
This was delicious. I’m going to try to keep this in the fridge all the time!
★★★★★
Julie | The Simple Veganista says
Yay, so glad you loved it! It’s still one of my favorite recipes on the blog! Cheers :)
Judy Walker says
Absolutely LOVE this recipe. Everyone I have shared it with feel the same!
★★★★★
Julie | The Simple Veganista says
Thanks Judy! Cheers :)
Kelly C says
I’ve been making a lot of your recipes lately, but I wanted to start with this one since this is the first of yours I ever tried. I wanted to thank you for sharing these delicious recipes. I’ve been a vegetarian (for the most part) for quite some time but a couple of years ago I realized I just wasn’t eating full or satisfying m eals. Ihave had some health issues and thought the vegetarian style wasn’t going to work for me (I even tried to eat meat again but that wasn’t going to happen). I was going blank looking for ways to create vegetable dishes and lunch was always the hardest for me and I wasn’t really finding anything appealing. One day I came across this picture and I said what is that???!!! I need to have that! Sandwiches were one of the things I missed the most from my meat eating days and could never find a sandwich I wanted to eat otherwise. I made this and as silly as it might sound it made me feel better, I thought I can do this, I can make this way of eating work for me and it made me excited. So delicious that I don’t even make it that much, I also make it for my mother who is a chickpea fan and loves it as well, so thank you!
★★★★★
Julie | The Simple Veganista says
Thank you for the kind words, it truly makes my entire day! I’m so glad you’re loving this recipe, and your mom too, it’s one of my favorites as well. I hope you keep enjoying the recipes, your comment inspired me so much! Cheers :)
Cindy says
I have made a very similar recipe to this before and loved it! Also added sunflower seeds which just added to the goodness! No bread needed!
Julie | The Simple Veganista says
Yes, sunflower seeds sound great! I agree, no bread needed! Cheers :)
Tina says
Just made this and it’s SO delicious! I’ll try tahini next time. I could just eat this from the bowl, that’s how good it is. Love the sweetness that the cranberries give.
Anna says
I was looking for a great sandwich to make today & I found your recipe on a list from : connoisseurusveg.com/vegan-sandwiches I’m so glad I stumbled on this list. This was an amazing sandwich!!!! I made half of the recipe & had enough left over for a mini snack w/ some crackers & lunch tomorrow. Thank you for posting this recipe. I loved it so much!
★★★★★
Gabby says
Hi! I was wondering how the recipe differs in terms of the amount of each ingredient when making 1 serving (or the smallest serving you know)? Thank you! Can’t wait to try it:)
Julie | The Simple Veganista says
I would suggest just cutting the recipe in half, it will be much easier than trying to make 1 serving. Plus, it’s so good that you will be glad you made a small batch. I promise!
TristinXXII says
I made this yesterday and it turned out really good! Would give it 5 stars. I used fresh cranberries and veganese.
The only thing I changed was using a mixture of apple cider and balsamic instead of the Champagne and white wine, because I didn’t have any, and I didn’t measure most of it out so my rations were probably different.
Sherida says
Thank you, this is excellent.
Laneya Wiles says
Can you use frozen cranberries?
Julie | The Simple Veganista says
Yes, just let them thaw out, they should be fine!
Deanna says
I just made this and it’s so very good! Surprisingly and weirdly I actually had the Orange Muskat Champagne Vinegar! I’ve never really known what to do with it, until now! Thank you for the recipe, I make the chickpea of the sea one all the time and love it as well.
Erin says
absolutely delicious!!!
Julie | The Simple Veganista says
Yay, so glad you loved this! It’s one of my favorites. Cheers :)
Rachele says
Just made this for a camping trip. It was delicious! Thank you for sharing such a great recipe! Tasted amazing!
A. says
Made this to meal prep for the week and have easy lunches. Went half tahini and half mayo cause i couldnt decide. It tastes awesome! Thank you :)
Bénédicte (aka Skipi65) says
Hi Julie, I discovered your blog only 2 months ago as I was looking for ideas for soups. Tried to 2 with red lentils … not surprisingly I am now addicted to your blog. Tried this recipe at lunch time, and I just loved it (will make it again and again). Funnily I am not a vegan/vegetarian. Love meat and fish as much as vegetables. Wishing you a happy new year and thanks for sharing your recipes. Bénédicte
Beth Grant DeRoos says
This makes a beautiful salad when presented on a bed of fresh baby spinach or fresh French mesclun greens. And would make a lovely salad as part of Thanksgiving dinner. Am following you on Facebook too!
Susie says
Looks delish! Just to clarify, the nutritional info provided is for the salad ONLY, not including dressing? Thanks!
Julie | The Simple Veganista says
The dressing is included in the nutritional information. Enjoy! :)
Pat says
I just made this and it was delicious! I used veganaise and apple cider vinegar. I will try your other suggestions as well. Thank you for sharing
Annie says
This is amazing. I love so many of your recipes.
Thanks for making vegan eating so tasty!
Krista Wood says
I’ve made this salad several times. LOVE IT! I do see that it serves six but what is the actual serving size (1/2 cup, 1 cup)?
Thank you!!
Julie | The Simple Veganista says
I’d say each serving is about 2/3 – 3/4 cup. Glad you love the recipe! Cheers :)
Anna says
This is absolutely my favorite chickpea salad recipe ever!. As a vegan I’ve tried several recipes; all we pretty okay, but this one is fantastic! I’ve made it three times in the last month. So good! Great recipe!
Rebecca Gilbert says
I’m addicted! LOVE, LOVE, LOVE it ! I really enjoy cranberry and walnuts together, so your recipe caught my attention. So glad I made it. THANK YOU…delicious!
Juliana says
I just made this today — DELICIOUS!!! Great recipe! Thanks, I’ll be making this one again.
Darlene says
Made this last night for dinner. It was SO good! Thank you!
Sophy says
Just made this tonight and added some cumin for my spice loving family. Absolutely delicious! Definitely a keeper; thanks for sharing! I generally eat vegetarian for the sake of my health, and needed something different to keep my family happy. Wow, you really helped me pull it off this time! Many, many thanks.
This is the second of your {chickpea} recipes I've tried in less than a week. I've been looking for more ways to use chickpeas because my hubby likes them and keeps buying more. Now we'll have to stock up!:))
Anonymous says
Just found your blog. Bookmarked and will be returning often. I love a recipe a lot like your chickpea of the sea salad as my most days lunch. But anything, even fabulous things, can get a little old after a while. This looks like a nice twist on an old favorite. I'll try it straight up the first time, but I can already see a second twist I will try and that is to add some chopped apple and a bit of curry powder.
David Olson says
Found this on 50 vegan sandwich post yesterday and couldn't wait so I made the following substitutions- super slaw for crunch instead of celery, and WHAT? no cranberries so i used cran/apple chutney I had made last month. Can't wait to try with grapes/cinnamon and curry/chutney next. THANKS SO MUCH- Laura/David
Sheila McGinnis says
I'll be cooking this today and I'm so excited!! Just wanted to share my experiences with your recipes – every recipe I've tried has been amazing and a regular go-to meal for my boyfriend and I. We love the flavors and combinations, and that they seem to avoid the weird, packaged "veganized" versions of other foods. Thank you!!
Rebecca Sanchez says
This recipie is amazing!! What is the Calories info??
Anonymous says
I found a vegan mayo at Walmart "Just Mayo" made by Hampton Creek. I made the Cranberry Walnut Chickpea Salad using the Just Mayo for dinner tonight. I served it over romaine and a side of broccoli. We really enjoyed it and I will definitely make it again. Thank you for sharing. EJ
Dominika Lozowska says
What vegan bread do you use? Is it available at trader joes?
julie@thesimpleveganista says
From Trader Joe's I use the sprouted wheat breads. They have a couple that are vegan. The bread I have here was picked up at a farmers market. I also love Dave's Killer Bread which you can find at many grocery stores. Some of their loaves are vegan and excellent!
Anonymous says
I am thinking this will be a great addition to a Thanksgiving dinner. Very colorful & Delishious!
Rachel Page says
A perfect to-go food.
Heather Oaks says
I love this Keith guy! He is the best recommending guy ever.
Keith says
Amazing recipe – this is going to be a regular!!
twinz4me2 says
I just found this recipe and made it today for lunch. It is chilling in the fridge as I type :) The taste is amazing and I love the texture. I did not have maple syrup so I just added a bit of honey. Yummy! Thank you for sharing this recipe.
Jen @sweetgreenkitchen.com says
Chickpeas are my favorite bean and this salad looks amazing. Your pictures are so gorgeous, I just want to take a bite right out of them! I also love the combo of cranberries and celery mixed in, which is how I make tuna salad, can't wait to try this!
Jenny Fourcaudot says
Delicious! And i'm not vegan. Not yet. But i have to write this recipe in my recipe's book. Sorry, my english is not perfect.
Anonymous says
Can anyone comment on whether or not this recipe is freezer friendly? Thanks!
Marsha says
OMG, this is fantastic. I made it to take to a party. I used pomegranate red wine vinegar and 1.5 Tbsp sugar as I was out of maple syrup.
Drebe73 says
Made this tonight. Really delicious as I love chickpeas. I omitted the green onion, and instead added just a little yellow onion. Added a dash of dried rosemary. Added golden raisins in addition to the dried cranberries as well as diced fresh red delicious apples. For the dressing, I used home made tahini. When I blended the dressing it came out very thick, so I added more apple cider vinegar and some more water. The dressing has a reminiscent tangy mustard flavor which compliments the sweeteness from the fruit perfectly. This is a winner and oh so simple to make.
julie@thesimpleveganista says
I love your substitutions and additions! Sounds great :)
Anonymous says
I made this a few days ago, its absolutely delish! It even gets better on day two and three :) thank you for sharing, I felt super healthy after eating it and adding cherry tomatoes and spinach leaves worked too, which gives a good whallop of goodness all together in one meal. Will defo b making again :)
Sarah says
this. is. delicious.
Anonymous says
Pulsed the chickpeas in the food processor rather than hand mash this time–yum
Jillian says
I made this recipe for the first time today. I have been vegetarian for some time and was looking to go vegan. The recipe is delicious. Thanks!
Anonymous says
can you use any other bean beside chickpeas, I wonder?? Thank you – looks super yummy!
julie@thesimpleveganista says
I'm sure you could try, maybe another white bean would work just as well. :)
Cynthia@Ornamental Style says
Very good! I've made a half of a recipe twice now–both times with white beans (I think navy one time and Great Northern the other). The first time was only because my guest doesn't like chickpeas. I've also made it with low-fat vegan mayo and then with the tahini. When I made the tahini dressing, I substituted one tablespoon of unsweetened applesauce for one tablespoon of tahini to reduce the fat/calorie count. Both dressings worked fine. I used white balsamic vinegar. The next time I might buy white wine vinegar. The first time I ate it in pita pockets, the second time just by itself. Very versatile. Thanks for an excellent recipe
julie@thesimpleveganista says
All your adds and subs sound great! Glad this is verasatile enough for different tastes. :)
Tracy Roberts says
This is good stuff! It's a nice departure from the normal deli-style chickpea salad I usually make. I had to add a lot more water, but I think I also mashed up my chickpeas more which made it drier. Anyway it turned out great I will be making it again!
Anonymous says
I'm enjoying a sandwich right now with this filling…it is so good!
Wendy @ Plantivores says
This looks simply divine and I'll be making some this weekend! Thank you for calling this what it is: chickpea salad. I get so disappointed when I try "mock" anything and it doesn't taste like the "real" version I used to eat. I'd much prefer to just call a spade a spade. :)
Sophy says
I sooo agree; just call a spade a spade! This recipe is so delicious it doesn't need to be anything "fake".:)
I added some cumin.
HeidiH says
I was just looking to make something good out of chickpeas today, having soaked some last night and pressure-cooked them in the morning. A salad for August? Sounded like just the thing! I had all the ingredients, so I gave it a shot, using champagne citrus vinegar, toasted pecans and the tahini option.
I was stunned at how well it could pass for chicken salad! Chicken is not something I have eaten in years, but this could sub right in. I would not have believed it if I hadn’t eaten it first.
I look forward to trying the ‘Chickpea of the Sea’ version. I will keep this as “Chic’ Salad” in my recipe file! Instant favorite!
Anonymous says
This is seriously amazing. I've made chickpea salad sandwiches before and I've never been a huge fan, but this won me over. Thanks for the great recipe.
Anonymous says
You just killed my tastebuds with this chickpea sandwich and the chickpea salad sandwich!! Never made anything so perfect, thank you!! I've just made some more sandwiches to take to a potluck, and hope to spread the recipe around more! I tagged you in my instagram :) @staying_nourished
Anonymous says
This is amazing! I used currents and I will make this a lot.
julie@thesimpleveganista says
So glad you loved it! Currents are perfect, I just bought some and want to use it in this too! Thank you for stopping to share. :)
Anonymous says
Try adding vanilla greek yogurt! Super yummy. Thanks for the recipe.
Jackie says
How many servings is this for?
julie@thesimpleveganista says
It serves 6 – 8. I added the serving size to the recipe too. Thanks for asking!
Jacqui says
This recipe was excellent – I used some champagne pear vinegar that I had and it worked just fine. Because it was dark, like balsamic, it gave the salad a grey hue which wasn't very attractive but it tasted yummy! It was even better the next day. Next time I want to try this with red grapes instead of dried cranberries, and pecans instead of walnuts.
Thanks for all your recipes! I don't know what I'd do without your site!
julie@thesimpleveganista says
Pear vinegar sounds deliciuous! Red grapes will be amazing, giving a nice freshness to the salad. Enjoy! Thank you, glad your finding my site worthwhile. Cheers :)
Anonymous says
Delicious recipe! Easy to put together and very tasty. Thank you for sharing.
julie@thesimpleveganista says
Welcome, glad you loved it!
Squeeze Cuddles says
This looks scrumptious! I love chickpeas. The combination of ingredients sounds delicious. I'll be making this sandwich soon
Little Box Brownie .com says
Have just send your Blog to my Mum
She Loves Chickpeas and Salads I know she'll just Love your Food
Anonymous says
This is absolutely DELICIOUS!! Thank you so much for all of your recipes – you're blog is a staple in my kitchen!
julie@thesimpleveganista says
Thank you! Makes my day :)
Anonymous says
OH WOW!!!! this is DELICIOUS!!!! Thank you so much and I am so happy I decided to give it a try! I used the tahini, next time I will try the vegan mayo (didn't have any). Thanks again!!!
julie@thesimpleveganista says
So glad you loved it!
Yazzie says
This recipe was great! Instead of the dressing you have posted, I used Trader Joe's vegan hummus. It turned out great! Also, I added jerk seasoning. Can you say delicious?!
Yazzie says
All natural hummus. ;-)
julie@thesimpleveganista says
Sounds wonderful! I love hummus, it's so versatile. Thanks for sharing and happy new year! :)
Anonymous says
Can you please give me the run down on the calorie count . Thanks
julie@thesimpleveganista says
I apologize but I don't count calories and have never bothered with doing it for my recipes. Take a look at the following link for a few sites you can go to add up the calories for any recipe that doesn't have it. It may be something I consider adding to each recipe in the future but for now I just don't have the time or will. Follow this link: http://www.thekitchn.com/how-can-home-cooks-calculate-n-91782
Hope this helps! Cheers :)
Anonymous says
I made this and I absolutely love love love it! Wow! Thank you for this recipe.
julie@thesimpleveganista says
My pleasure! Thank you for stopping to share the love :)
Miranda says
I am not a vegan…not even a vegetarian…but this sounds amazing, and I am always looking for new lunch ideas that I can make ahead of time and grab-and-go since I'm SO NOT a morning person. ;) I have all ingredients on hand and will be making this tonight for my next few lunches (and/or lazy dinner nights!) Thanks for expanding my horizons!
julie@thesimpleveganista says
I hope you every bite! Cheers :)
Nina says
Oh my god this is the absolute best vegetarian/vegan sandwich I have ever had. I'm not usually a fan of chickpeas, but they are truly splendid in this recipe! You may have a chickpea convert on your hands, my friend. I can't wait to try more of your recipes in the days to come
julie@thesimpleveganista says
I wasn't a fan of chickpeas either up until I turned vegan and now they are my favorite bean ever! So versatile they are. Glad you loved this recipe as much as I did! Cheers to more chickpeas :)
Carrie says
Another hit! The combination of crunchy/creamy texture and tart/sweet/earthy taste makes a party in your mouth. I didn't have walnuts on hand and substituted part cashews and part pumpkin seeds. Yum!
julie@thesimpleveganista says
Your substitutions sound perfect! A party in your mouth is a great description. LOL Glad you loved it! Cheers :)
TW says
These are so good! This is definitely going to be a new staple of mine. I served these to my dad who is completely anti-vegan anything and he asked for leftovers to take for lunch this week!
julie@thesimpleveganista says
Wonderful, I love to hear that! I hope you both continue to enjoy the recipe. Cheers :)
Anonymous says
Tried this for a lunch option. IT IS SO DELICIOUS!! It tastes so fresh and just AMAZING! I am new to the vegan lifestyle and this recipe is definitely going in my recipe book! I substituted sunflower seeds for the walnuts because it's what I had. Very good with that too :)
Thanks so much for the recipe!
julie@thesimpleveganista says
Glad you loved this! It's a keeper for sure. :)
Anonymous says
Delicious! I made this today as written with the exception of throwing in some shredded cabbage at the end. It was excellent, thank you so much!!
julie@thesimpleveganista says
Your so welcome! Glad you enjoyed it. Cheers :)
Maria @ Little Miss Cornucopia says
my nine year old looooves all things chickpeas. i will definitely be making this for him :) thank you so much for sharing!
veganmiam.com says
Chickpea salads (or mash) are one of my favorite quickie meals to make whilst traveling, they are easy to make! I would love to try some tahini and cranberries in the salad, that sounds like a lovely combination!
Elizabeth Brogan Tore says
I made this… and it's amazing. I will make it again, and again. :)
Glorianne says
I just made this with some sprouted chickpeas I used for some hummus over the weekend. I used the orange muscat champagne vinegar because I had some along with the tahini. My changes were fresh pomegranate and some chopped dried cherries. I also bumped up the spice with some dried homegrown serrano/habanero blend. Not too spicy though. It's chilling but seems quite yummy. I'm taking lunch to a friend so I'm bringing romaine leaves to make some wraps. I'm bring avo and arugula too to add to the mix. LOVE your site and recipes always my go to place!
julie@thesimpleveganista says
That sounds fabulous! Those are great substitutes and I love the idea of making wraps! All sounds so good. Thank you for the kind words and inspiration! :)
alfa foxtrot says
Just ate this on sourdough with sliced pickles and arugula…YUM! Thanks for all the great recipes!
julie@thesimpleveganista says
Yummy! Thanks for stopping to share your take on this. :)
coconutandberries says
Oh my this looks good. Chickpeas are definitely my favourite bean! I'm going to put some on to soak right now :)
Katie @ Produce On Parade says
Oh my goodness, this looks wonderful. What a genius idea. I've made "tuna" – aka chickpea salad sandwiches before but not with cranberries and walnut, yum!
Matthew @ My Little Eye Surgery says
Many thanks! This post seems to have done the trick!
The Vegan Cookie Fairy says
You are the Queen of Chickpeas.
julie@thesimpleveganista says
Thank you! I accept that title. LOL I love my little chickypeas. ♥
Tahlia DeLorenzo says
Looks amazing! I am always looking for new ways to cook beans and this sounds amazing!
Val says
Question: how would it be to mix tahini and water with silken tofu and the vinegar to make the dressing?
Mary Knapp says
Are the carbs in the salad the daily requirement or are they the carbs from the bread?
Shawna Thom says
I don't mean for this to sound stupid, but in the picture above, where you see the chickpeas and then the bowl next to it with all ingredients including a 'liquid' of some sort – that you then mix up and put between 2 slices of bread. What is the 'liquid' or cream sauce???