This Chickpea and Walnut Salad Sandwich is extremely delicious, filling, and—best of all—packed with delicious plant-based ingredients! Chickpea stands in for tuna in this hearty, veggie centric alternative to tuna salad, with walnuts adding a welcome crunchy texture and dried cranberries offering a touch of sweetness. This recipe uses simple ingredients and only takes about 15 minutes to make, so it’s perfect for a quick and convenient lunch, and even one you can make ahead and enjoy all week.
How to Make this Recipe
Rough chop walnuts and set aside. Whisk together vegan mayonnaise, lemon juice, and maple syrup in a bowl and set aside.
Add the drained garbanzo beans to a medium bowl and roughly mash with a fork or potato masher.
Add the celery, red onion, cranberries, walnuts, parsley, salt, pepper, and dressing to the bowl. Mix everything until well combined.
Assemble the sandwiches with about ¼ cup of the mixture in between two slices of bread along with some leafy lettuce and any other sandwich toppings, such as tomato and avocado.
Tips for Making this Delicious Sandwich
- Make sure the chickpeas are rinsed and drained well so that the mixture does not become overly soggy.
- Give the chickpeas a rough mash. A rustic texture is what you’re going for to mimic the texture of tuna.
- Spreading the bread slices with a bit of mayonnaise or mustard is an optional step that adds some extra flavor.
- Lightly toast the bread for added texture.
Disclosure: This post was sponsored by California Walnut Commission. Although, all opinions are my own.
