Cranberry Walnut Chickpea Salad Sandwich Recipes

CRANBERRY-WALNUT CHICKEN SALAD SANDWICHES

Steps:

• In a large bowl, combine the mayonnaise, mustard and pepper. Stir in the chicken, cheese, celery, cranberries, walnuts and parsley., Place lettuce on 8 slices of bread; top each with 1/2 cup chicken salad. Top with remaining bread.

CRANBERRY, WALNUT, AND CHICKPEA SALAD

Steps:

• To make the dressing combine the vegan mayo, balsamic vinegar, and lemon juice in a jar or small bowl. Shake the jar or whisk the ingredients until they are well-mixed. Set aside until you have the rest of the ingredients prepped.
• Add the chickpeas to a medium bowl and mash them a bit. This helps the dressing cling to the chickpeas and make a better sandwich filler.
• Pour the dressing over the chickpeas and mix well. Mash more of the chickpeas if necessary.
• Add the celery, scallions, cranberries, and walnuts to the bowl. Mix everything. Taste and add salt and/or pepper if desired.

CHICKPEA SALAD SANDWICHES

Steps:

• Mix all ingredients, and serve on whole grain bread or in pita pockets with lettuce and tomato.
• Better when made ahead and chilled.

CRANBERRY WALNUT CHICKPEA SALAD SANDWICH

Steps:

• 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 your a vinegar lover, to thin out dressing as desired. If using vegan mayo, you may like to add 2 more tablespoons.
• In a medium to large bowl, add your garbanzo beans and roughly mash with a strong fork or potato masher. 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 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.
• Notes:.
• Add extra of anything you like, and vice versa if your not keen on an ingredient use less or omit!
• Change up the walnuts, using pecans, almonds, sunflower seeds, etc. If using sunflower seeds, use half the amount called for.
• For the dressing, if using vegan mayo, adjust accordingly adding more mayo as needed, maybe 1/2 cup instead of 1/3. I do recommend trying this reicpe 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!
• Enjoy!