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.
*The nutrition info is calculated automatically, if you need more accurate info please check with your dietician.*Leftovers will save in the fridge for about five days in an airtight container.*Boiling the canned chickpeas is an optional step--I find that it makes the salad taste better and it makes the chickpeas way easier to mash. You can follow the recipe instructions without boiling the chickpeas, just be sure to discard any excess liquid from the can.