5 from 81 votes
Cranberry Pecan Chickpea Salad Sandwich
The Cranberry Pecan Chickpea Salad Sandwich features mashed chickpeas mixed with toasted pecans, red grapes, dried cranberries, and a creamy dressing of mayonnaise and mustard. It has a chunky texture with sweet and nutty notes. Served on multigrain bread with kale and red onion, this sandwich offers a satisfying contrast of flavors and crunch, making it a filling choice for lunch or a picnic.
Prep Time
20 mins
Total Time
20 mins
Servings:
4
servings
Calories:
482 kcal
Course:
Main Course
Cuisine:
American
Ingredients
FOR THE SALAD:
- 15 oz chickpeas canned, drained and rinsed
- 2 green onion stalks
- 2 celery stalks
- ¾ cup red grapes chopped
- ½ cup pecans see notes, toasted
- ⅓ cup dried cranberries
- 1/3-1/2 cup mayonnaise vegan or regular, store bought or homemade
- 1-2 tsp Dijon mustard
- 1 tsp yellow mustard
- ¼ tsp salt
- ⅛ tsp dill or fresh, to taste, dried
- ⅛ tsp black pepper
- 2 TBSP sunflower seeds unsalted roasted
FOR THE SANDWICH:
- multi-grain sandwich bread
- kale brand Nature's Greens®
- red onion thinly sliced
- mustard or mayo or hummus or other sandwich spread of your choice
Instructions
- Drain and rinse your chickpeas and add them to a large bowl. Mash with a potato masher until texture appears flaked, almost like tuna salad. I use both a potato masher and follow up with a fork to make sure every chickpea is deliciously smashed. You could also use a food processor and skip the arm workout entirely - it's crazy easy!
- If you decide to toast your pecans (SWOON!) here's how to do it: Preheat oven to 350°F. Lightly spritz a baking sheet with cooking spray. Add pecans in a single layer and toast until they're aromatic, approx. 4-5 minutes.
- Chop your green onion, celery, grapes, and pecans.
- Add to the bowl with your chickpeas, then add mayo, dijon, yellow mustard, dill, salt, and pepper. Stir well to coat.
- Fold in sunflower seeds (as much or as little as you'd like) and adjust any ingredients to taste.
- Pile high on fluffy bread with kale, red onion, and sandwich spread of your choice, or serve a scoop or two atop a bed of tasty massaged kale with a side of balsamic dressing. You can even add a drizzle of balsamic glaze on top - it's AMAZING!
Cup of Yum
Notes
- Massage kale with oil and salt to soften before serving for a tender salad base.
- The chickpea salad stores well for up to 4 days refrigerated, making it suitable for make-ahead meals.
- Toast pecans at 350°F for 4-5 minutes to enhance flavor and crunch before mixing.
- Serve piled high on multigrain bread with kale and red onion, or over massaged kale with a drizzle of balsamic dressing.
- You can adjust Dijon and yellow mustard amounts to taste for preferred tanginess.
Nutrition Information
Calories
482kcal
(24%)
Carbohydrates
47g
(16%)
Protein
12g
(24%)
Fat
29g
(45%)
Saturated Fat
4g
(20%)
Cholesterol
8mg
(3%)
Sodium
318mg
(13%)
Potassium
520mg
(11%)
Fiber
11g
(44%)
Sugar
18g
(36%)
Vitamin A
197IU
(4%)
Vitamin C
4mg
(4%)
Calcium
81mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 482
% Daily Value*
| Calories | 482kcal | 24% |
| Carbohydrates | 47g | 16% |
| Protein | 12g | 24% |
| Fat | 29g | 45% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 8mg | 3% |
| Sodium | 318mg | 13% |
| Potassium | 520mg | 11% |
| Fiber | 11g | 44% |
| Sugar | 18g | 36% |
| Vitamin A | 197IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 81mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.