Chickpea and Walnut Salad Sandwich

Chickpea & Walnut Salad Sandwiches

Total Time

15 Mins

Serves

8

Serving Size

About 1/2 cup salad, 1 sandwich

Meal

Lunch

Description

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.

Ingredients

  • 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

PREPARATION

  1. Whisk together mayonnaise, lemon juice and syrup in a medium bowl.

  2. Place chickpeas in a food processor and pulse to chop.

  3. Add to bowl with dressing and stir in celery, walnuts, cranberries, parsley and onion. Season with salt and pepper.

  4. Serve between bread slices with lettuce and avocado, or serve as a filling for a lettuce wrap.

NUTRITION

  • Calories: 420 cal
  • Total Fat: 17 g
  • Saturated Fat: 2.5 g
  • Polyunsaturated Fat: 5.978 g
  • Monounsaturated Fat: 7.252 g
  • Cholesterol: <5 mg
  • Sodium: 540 mg
  • Carbohydrates: 56 g
  • Dietary Fiber: 13 g
  • Total Sugars: 13 g
  • Protein: 15 g
  • Vitamin D: 0 mcg
  • Calcium: 120 mg
  • Iron: 4 mg
  • Potassium: 620 mg
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