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Vegan Cranberry and Pecan Chickpea Salad

Prep Time 20 mins
Total Time 20 mins


  • 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


  • Whisk all of the ingredients together for the dressing in a small bowl and set aside.
  • 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.
  • 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.
  • Note: you could also serve this in bread as a traditional sandwich or even in lettuce cups.