Chickpeas stand in for chicken, offering a plant-based alternative in these hearty sandwiches. With walnuts adding a welcome crunchy texture and dried cranberries for sweetness, these sandwiches satisfy everyone’s cravings. The salad can be eaten on its own, in a sandwich, or as a lettuce wrap to fit any dietary need.
1/3 cup vegan mayonnaise
1/4 cup lemon juice
2 teaspoons pure maple syrup
2 (15-oz.) cans chickpeas (garbanzo beans), rinsed and drained
2/3 cup celery, diced
1/2 cup California walnuts, toasted
1/2 cup dried cranberries
1/2 cup Italian parsley, chopped
1/4 cup red onion, minced
Salt and freshly ground pepper to taste
16 slices bread
8 large lettuce leaves
2 firm but ripe avocados, peeled, pitted and sliced
Whisk together mayonnaise, lemon juice and syrup in a medium bowl.
Place chickpeas in a food processor and pulse to chop.
Add to bowl with dressing and stir in celery, walnuts, cranberries, parsley and onion. Season with salt and pepper.
Serve between bread slices with lettuce and avocado, or serve as a filling for a lettuce wrap.
Flour tortilla burrito with “chorizo” walnut meat, cilantro lime rice, Mexican cheese blend, pico de gallo, avocado and shredded lettuce finished with cilantro cream and tomatillo salsa.
These tacos are filled with a spicy walnut and black bean “meat”. Paired with melted cheese and crunchy shells, they’re perfect for taco Tuesday or a quick weeknight meal.
“Hearty plant-powered Pumpkin Walnut Burgers with Chipotle Yogurt Sauce are bursting with flavor and ready in under 30 minutes.” – Alexis Joseph, Hummusapien
