🌱 Vegan Cranberry Walnut Chickpea Salad 🥗
This Vegan Cranberry Walnut Chickpea Salad is a big bowl of chickpeas, cucumber, red onion, dried cranberries, toasted walnuts, and fresh dill. It’s sweet, crunchy, and herby all at once — the kind of salad you eat standing at the counter before it ever makes it to the table. No dairy. No mayo required, unless you want a creamier version.
I love this for lunch all week. The chickpeas hold up, the cranberries stay chewy, and the dill makes it taste brighter than a plain bean salad. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Salad 💚
- 🌱 Completely vegan
- 🫘 Protein from chickpeas
- 🍇 Sweet dried cranberries
- 🥜 Crunchy walnuts
- 🥒 Fresh cucumber
- 🧊 Meal-prep friendly
The Secret to a Salad That Isn’t Dry
Dress it while the chickpeas are still a little damp from rinsing so the lemon and oil cling. Toast the walnuts. Raw walnuts taste flat next to the cranberries. Let it sit 10 minutes before serving so the onion mellows and the dill wakes up.
Frequently Asked Questions ❓
Can I add vegan feta? 🧀
Yes. A handful of crumbled vegan feta is excellent in this bowl.
How long does it keep? 🧊
3–4 days in the fridge. Add extra dill and lemon before serving leftovers.
Can I use pecans instead? pecan
Yes. Pecans or almonds both work.
🌱 Vegan Cranberry Walnut Chickpea Salad
Ingredients 🛒
- 2 cans (15 oz each) chickpeas, rinsed
- 1 cucumber, diced
- ⅓ cup red onion, finely chopped
- ½ cup dried cranberries
- ½ cup walnuts, toasted and chopped
- ¼ cup fresh dill, chopped
- Optional: ⅓ cup crumbled vegan feta
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions 👩🍳
- Add the chickpeas, cucumber, onion, cranberries, walnuts, and dill to a bowl.
- Whisk the oil, lemon juice, Dijon, salt, pepper, and garlic powder.
- Pour over the salad and toss well.
- Fold in vegan feta if using.
- Rest 10 minutes, then taste and add more lemon or salt.
Nutrition
| Nutrient | Per serving (1/4) |
|---|---|
| Calories | 340 |
| Protein | 11g |
| Net carbohydrates | 28g |
| Total carbohydrates | 36g |
| Fiber | 8g |
| Total fat | 18g |
| Sodium | 480mg |
Estimates based on chickpeas, cranberries, walnuts, and lemon dressing, without vegan feta. Exact numbers may vary.
Notes & Tips 💡
- If the onion is sharp, rinse it under cold water first.
- A spoon of vegan mayo makes it more like a deli salad.
- This is excellent stuffed into a pita or piled on greens.
- Use unsweetened cranberries if you want it less sweet.
This Vegan Cranberry Walnut Chickpea Salad is crunchy, sweet, and packed with dill. A lunch bowl that actually lasts in the fridge. 🥗🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
