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Home » Recipes » Main Dish

Vegan Cranberry Apple Chickpea Salad Sandwich

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Keep lunch interesting with this Vegan Cranberry Apple Chickpea Salad Sandwich. Made with just 12 simple ingredients.

Vegan Cranberry Apple Chickpea Salad SandwichWe're almost there, school starts later this week and the kids can't wait! To be honest, I'm looking forward to it too. I think we all enjoy the structure that comes with the more regular routine during the school year even if the kiddos don't realize it. Also, it's really hard to keep three kids entertained all summer! So, while I love the extra time we get to spend together it will be nice to get back to that more regular schedule. In addition to getting all the new school supplies they need, we've been busy coming up with new ideas for their packed lunches like this super yummy Vegan Cranberry Apple Chickpea Salad Sandwich.



Vegan Cranberry Apple Chickpea Salad SandwichThis sandwich salad consists of simple ingredients including chickpeas, celery, apples, nuts/seeds, and cranberries (learn how to make your own here) and a simple dressing to hold it all together. It's perfect for piling high on your favorite vegan bread, stuffing in a pita, or topping a basic salad. Plus it's high in protein and fiber for a satisfying lunch that'll get you through the afternoon.

Vegan Cranberry Apple Chickpea Salad SandwichI went with my usual go to for making the dressing, non dairy yogurt. The yogurt gives the perfect creamy texture without the vegan mayo, which we're not big on around here. Add a bit of mustard and seasonings and you've got a delicious slightly tangy sauce for coating and holding together the chickpeas, veggies and fruits.

Vegan Cranberry Apple Chickpea Salad SandwichThe great thing about this salad is that it's flexible so you can really adjust it to suit your tastes. For instance, I made this batch with pecans, but you can use any kind of nut you'd like or to keep it nut free use sunflower seeds instead. Try different varieties of apple to change the overall flavor. I've used pink lady apples for a sweeter flavor and granny smith for more tartness.

Vegan Cranberry Apple Chickpea Salad SandwichWe really like that this sandwich is loaded with different flavors and a variety of textures so every bite is interesting. Even my husband, who I didn't think would go for all the fruit in his sandwich, really liked it!

Vegan Cranberry Apple Chickpea Salad SandwichI hope you like this sandwich as much as we do and if you do try it, I'd love know what you think! Leave a comment below or you can snap a pic and tag it @weelittlevegans on Instagram so I’ll be sure to see it!

5 from 5 votes
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Vegan Cranberry Apple Chickpea Salad Sandwich
Prep Time
10 mins
Rest Time
30 mins
 
Course: Main Course
Author: Melissa
Ingredients
  • 3 cups chickpeas
  • 1 large celery rib, chopped
  • ½ cup diced apple I use granny smith.
  • ½ cup dried cranberries
  • ⅓ cup chopped peans, chopped walnuts, or sunflower seeds
  • 5.3 oz container plain, unsweetened non dairy yogurt I use So Delicious
  • 1-2 teaspoon mustard
  • 2 teaspoon fresh lemon juice
  • ⅛ teaspoon onion powder
  • ¼ teaspoon salt + a pinch more for chickpeas
  • dash of black pepper
  • bread, pita, and additional toppings if desired
Instructions
  1. In a small bowl whisk together non dairy yogurt, mustard, lemon juice, onion powder, salt and dash of pepper. Set aside. 

  2. Roughly smash chickpeas using a fork or pulse in a food processor a few times until most of the chickpeas are broken up. Sprinkle with a pinch of salt and stir.

  3. In a large bowl combine chickpeas, celery, apple, cranberries, nuts/seeds and toss to incorporate. 

  4. Pour yogurt mixture over chickpeas and gently mix to thoroughly coat. 

  5. Cover and refrigerate for at least 30 minutes before serving. 

  6. To assemble sandwiches scoop desired amount of filling onto bread and add any additional toppings desired such as spinach or lettuce. 

Recipe Notes

Check out this how to guide for making your own dried cranberries. 

 

Vegan Cranberry Apple Chickpea Salad Sandwich

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Comments

  1. Kara

    October 15, 2019 at 6:44 pm

    How long will this keep?

    Reply
    • Melissa

      October 17, 2019 at 2:23 pm

      It should keep for 3-4 days in the refrigerator.

      Reply
  2. Raleigh

    October 21, 2019 at 4:57 pm

    About how many sandwiches does this make?

    Reply
  3. Erica

    November 03, 2019 at 5:21 pm

    5 stars
    Lovely recipe and good for meal prep.

    Reply
  4. Lynn

    February 09, 2020 at 4:54 pm

    Looks great! How many servings does this make?

    Reply
    • Melissa

      February 10, 2020 at 9:04 am

      You should get 6-7 sandwiches.

      Reply
  5. Della. Benson

    February 26, 2020 at 4:58 pm

    5 stars
    This was awesome! I added grapes, otherwise followed recipe. I used a dairy free vanilla flavored oat yogurt as they did not carry plain. My daughter has put in a request for me to make her some after tasting it! 😋

    Reply
    • Melissa

      March 04, 2020 at 9:55 am

      I'm so glad you and your daughter enjoyed the recipe 😊 Love the addition of grapes! Thank you so much for sharing your feedback.

      Reply
  6. Suzanne

    March 07, 2020 at 4:32 pm

    This looks so good! Chickpeas are such a great protein replacement for and are so versatile!

    Reply
  7. Vanessa

    March 07, 2020 at 4:33 pm

    Thanks for sharing! Does it keep long?

    Reply
    • Melissa

      March 09, 2020 at 12:21 pm

      It should keep for 2-3 days.

      Reply
  8. Trisha

    June 05, 2020 at 1:55 pm

    5 stars
    Can I give this 10 stars?? I absolutely loved this recipe!!!! I used almond milk yogurt, grapes, walnuts, dijon mustard, dehydrated onion instead of powder and omitted the apples. I know I sound like one of those Allrecipes.com reviewers who changed the whole recipe and then said how great or awful it was, but the secret sauce is truly the dressing that binds a persons preferred add-ins together. I don’t need to miss mayo in salads anymore thanks to you!!! So delicious it’s ridiculous. I’ve eaten four of these sandwiches already in the last 24 hours. I think the flavor may be even better after chilling overnight, but I still loved it the first time around yesterday evening.

    Reply
    • Melissa

      June 07, 2020 at 5:44 pm

      Wow, yay!! So happy you enjoy the recipe! Thank you for sharing your feedback and what changes you made. This really is super helpful to other readers. I totally agree about the sauce being what binds the add-ins together 🙂

      Reply
  9. Siobhan

    June 09, 2020 at 2:29 pm

    Loved this recipe. My daughter often requests it for lunch and eats it without bread. I added a little cayenne pepper to it the last time I made it, and it was even better!

    Reply
    • Melissa

      June 09, 2020 at 2:51 pm

      That's awesome! Thank you so much for sharing your feedback. Love the idea of adding a little cayenne, I'll have to try it!

      Reply
  10. Trisha

    October 12, 2020 at 3:13 pm

    5 stars
    I usually would make this with plain almond milk yogurt, today I used plain coconut milk yogurt and agree it was the best choice flavor wise. With dijon mustard mixed in and all the other seasonings it tasted just like mayo!! I decided to mix in 2 cups (dry measurement) of spiral GF cooked pasta— like in a cold tuna pasta salad recipe—and it was perfect!!!! I didn’t add the nuts or apples and subbed fresh red grapes for the dried cranberries. I also used two ribs of chopped celery for enough crunch after the previous omissions. So good!!!! Thanks for this recipe. I’ve made it a number of times since May when I found it and I always love the mix of different flavors and textures.

    Reply
  11. Sheryl

    May 10, 2021 at 10:28 pm

    5 stars
    Fabulous! I used homemade vegan mayo instead of the yogurt as that is what I had in the fridge! Turned out amazing! Will definitely make again. Thank you for sharing this recipe!

    Reply
  12. Natural7ly

    January 20, 2023 at 10:23 pm

    I can’t wait to try this, but,I need the nutrition info please?

    Reply

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Hi, I'm Melissa! Longtime vegan and mom of four little vegans. I share simple recipes our family loves and my tips for raising healthy, happy vegan kids.

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