This chickpea salad sandwich with almonds and cranberries is the perfect, healthy, easy lunch! If you’re looking for a healthy plant-based lunch that you can even meal-prep, look no further!
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Lunch is the hardest meal of the day. Is this true for you, too? I love making a batch of this chickpea salad sandwich with almonds and cranberries filling at the beginning of the week to eat throughout the week on toasted sprouted, whole-grain bread.
I’m obsessed with this stuff because it’s full of plant-based protein, it’s completely vegan, great for meal prep (I know a lot of you are meal preppers!), and it has that classic “chicken/tuna/egg salad” taste that everyone knows and loves, but without the meat!
This recipe makes about six servings, and I recommend serving it in a sandwich with your favorite toppings, in a wrap, on top of a salad, or in a lettuce wrap.
CHICKPEAS SALAD SANDWICH WITH ALMONDS AND CRANBERRIES MODIFICATIONS + SUBSTITUTIONS
FOR OIL-FREE: If you’d like to omit the mayo and make this oil-free, I recommend subbing the mayo for hummus or smashed avocado. This will change the flavor and overall look, but it’ll be delicious and it’ll give you a great result.
CRANBERRIES AND ALMONDS: If you don’t want to use cranberries or almonds, feel free to sub for your favorite dry fruit (such as raisins) or nuts (walnuts are good,too).
LEMON JUICE: If you don’t have a fresh lemon, feel free to use apple cider vinegar.
DO YOU HAVE TO BOIL THE CHICKPEAS?
No, you don’t have to! You can simply drain the water from the can of chickpeas and rock on with the recipe.
It’s not often that I skip this step. I always boil my chickpeas in the aquafaba (the liquid from the canned beans) with a little extra water for ten minutes. Doing this makes them easier to mash with a fork, if you mash them right out of the can it’s not hard but they don’t mash nicely. And honestly, I just don’t like to eat beans right out of a can without cooking them. That’s just me, I might be crazy, but it makes a difference to me.
HELPFUL KITCHEN TOOLS + INGREDIENTS
OTHER @PLANTSDISH RECIPES TO TRY
IF YOU LOVE THIS RECIPE
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Chickpea Salad Sandwich with Almonds and Cranberries
FOR THE CHICKPEA SALAD
- 1 15.5 oz can chickpeas (garbanzo beans)
- 1/2 red onion diced
- 2 garlic cloves minced
- 2 tbsp raw almonds chopped
- 2 tbsp vegan mayo or hummus or smashed avocado for a healthier, oil-free version
- 2 tbsp lemon juice
- 1 tbsp dried cranberries
- 1 tbsp dijon mustard
- salt + pepper to taste
OPTIONAL SANDWICH INGREDIENTS
- toasted bread
- red onion slices
- chopped cilantro
- In a pot, bring the can of chickpeas (and liquid from the can) to a boil for ten minutes–add more water if needed.
- While the chickpeas are boiling, dice your red onion, mince the garlic, juice your lemon, chop your almonds, and add them to a bowl with the mustard, mayo, and cranberries.
- Once the chickpeas have boiled, discard the excess liquid and add the chickpeas to the bowl and mash with a fork until everything is combined.
- Salt and pepper to taste. Refrigerate for an hour.
- Add the chickpea salad to sandwiches, wraps, and salads.