Chickpea & Walnut Salad Sandwiches
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.
Total Time
Prep Time
15 Mins
Cook Time
0 Mins
Total Time
15 Mins
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
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
- 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.