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Cranberry Chicken Salad Recipe

Emily Carter
Cranberry Chicken Salad Recipe combines chickpeas, dried cranberries, crunchy vegetables, and creamy vegan dressing for a balanced meal.

Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 servings
Calories 340 kcal

Ingredients
  

  • Chickpeas — 2 cups drained
  • Dried cranberries — ½ cup
  • Olive oil — 1 tablespoon
  • Celery — 1 cup chopped
  • Red onion — ¼ cup diced
  • Vegan mayonnaise — ⅓ cup
  • Lemon juice — 1 tablespoon
  • Maple syrup — 1 teaspoon
  • Salt — ½ teaspoon
  • Black pepper — ¼ teaspoon
  • Sunflower seeds — ¼ cup

Instructions
 

  • Heat olive oil (1 tablespoon) in a skillet.
  • Add chickpeas (2 cups) and cook for 5 minutes.
  • Transfer chickpeas into a mixing bowl and mash slightly.
  • Add celery (1 cup) and red onion (¼ cup).
  • Stir in dried cranberries (½ cup) and sunflower seeds (¼ cup).
  • Mix vegan mayonnaise (⅓ cup), lemon juice (1 tablespoon), and maple syrup (1 teaspoon).
  • Pour dressing into the bowl.
  • Add salt (½ teaspoon) and black pepper (¼ teaspoon).
  • Stir until evenly combined.

Notes

Nutritional values (per serving)

Calories: 340
Total Fat: 14 g
Saturated Fat: 2 g
Carbohydrates: 40 g
Fiber: 7 g
Protein: 11 g

Vitamins and minerals (per serving)

Iron: 15%
Vitamin C: 10%
Magnesium: 13%
Potassium: 11%
Vitamin B6: 9%

Any additional notes/tips to enhance the flavor for the recipe

  • Add chopped apple for freshness.
  • Toast sunflower seeds lightly.
  • Chill before serving.
  • Add mustard for tangy flavor.
  • Serve in wraps or sandwiches.