Vegan Cranberry and Pecan Chickpea Salad

dairy freegluten freeveganvegetarian
Vegan Cranberry and Pecan Chickpea Salad

It’s that time of the year again – cranberries, pecans, and all the Thanksgiving inspired fall flavors! Ditch the chicken and instead, make this vegan version of a chicken pecan salad, using chickpeas and a creamy tahini dressing.

Vegan Cranberry and Pecan Chickpea Salad

You know by now that I love a good chickpea salad. Whether it’s curried or made with fresh herbs, I’m all for using mashed chickpeas to create meatless versions of our favorite salads. It’s so versatile and chickpeas are something I always have on hand in the pantry. Seriously, chickpeas can be made into anything!

Vegan Cranberry and Pecan Chickpea Salad

This chickpea salad is dairy-free thanks to a tahini dressing that’s creamy and has a bit of apple cider vinegar to tie the fall flavors from the cranberry and pecans together. The pecans and celery gives this a bit of crunch and that classic flavor from the chicken original.

Shredded carrots squeeze in some more vegetables and the cranberries give the salad an overall sweetness that keeps you coming back for more. I served this salad in romaine lettuce cups, but it can be served traditionally on a sandwich or in a wrap.

Vegan Cranberry and Pecan Chickpea Salad

This is a meal prep friendly dish that saves well – I ate it 4 days in a row! It works so well as a snack, too – just serve it up with some crackers or just literally eat it by the spoonful, it’s addictively savory and sweet!



Serves 4-6

Vegan Cranberry and Pecan Chickpea Salad

20 minPrep Time

20 minTotal Time

Save RecipeSave Recipe


  • 2 (15oz) cans chickpeas, drained and rinsed
  • 2/3 cup celery, diced
  • ½ cup dried cranberries, halved if large
  • ½ cup pecans, roughly chopped
  • ½ cup shredded carrots
  • salt and pepper
  • For the dressing:
  • 6 tablespoons tahini
  • 6 tablespoons water
  • 2 tablespoons apple cider vinegar
  • salt and pepper


  1. Whisk all of the ingredients together for the dressing in a small bowl and set aside.
  2. In the bottom of a large mixing bowl, add your chickpeas and mash until mostly mashed, with chunks of chickpeas left and some whole chickpeas left. Add the celery, cranberries, pecans, carrots, and season with salt and pepper. Toss to combine and then add in the dressing and toss until mixed together.
  3. Take out a wrap and place salad greens in the middle. Add the chickpea salad and roll like a burrito, folding the ends inward as you roll. Slice in half, secure with toothpicks, and serve.
  4. Note: you could also serve this in bread as a traditional sandwich or even in lettuce cups.

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Anonymous says:
added cumin and this was so good!

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