Chickpea & Walnut Salad Sandwiches

By Le Petit Chef
Total Time
15 Mins
Serves
8
Serving Size
About 1/2 cup salad, 1 sandwich
Meal
Lunch
Course
Main

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.

Prep Time
15 Mins
Cook Time
0 Mins
Total Time
15 Mins
Calories
420
Total Fat
17
Saturated Fat
2.5
Polyunsaturated Fat
5.978
Monounsaturated Fat
7.252
Cholesterol
<5
Sodium
540
Carbohydrates
56
Dietary Fiber
13
Total Sugars
13
Protein
15
Vitamin D
0
Calcium
120
Iron
4
Potassium
620

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.