Cranberry Toasted Almond Chickpea Salad Sandwich

This salad is a great alternative to chicken salad.  The key is to save the chickpea liquid to make a creamier sandwich.  My husband said this is his new favorite cold sandwich. 


2 cans unsalted or reduced sodium chickpeas (save the liquid)

1 t. Dijon mustard

2. t. honey

1 T. tahini (optional)

1 stalk of celery finely diced

1 cup of red seedless grapes, halved

½ cup dried cranberries

1 handful fresh parsley, minced

2 green scallions, finely dice white onion and greens

1/3 cup toasted slivered almonds

salt & pepper to taste


Measure 1 cup of the chickpea liquid and place in a small food processor along with the Dijon mustard, honey and tahini (optional).  Pulse until the liquid becomes thick and foamy.  Place the liquid in the refrigerator until ready to use.  Note: you may want to repulse the liquid because it may start to separate.


Place the chickpeas in a medium size bowl and mash with a potato masher until 2/3 – ¾ of all chickpeas are mashed.  Next add the celery, grapes, cranberries, parsley, green scallions and salt & pepper and mix well.  Pour in small amounts the chickpea foam until you reached the desired moistness you prefer.  Note: you may only use 2/3 of the liquid and just toss remaining liquid.  Stir in toasted almonds and spread onto your favorite whole grain bread with some lettuce and serve.