Published: Aug 31, 2021 · Modified: Feb 7, 2023 by kaydimaggio

Vegan Chicken Salad Sandwich with Cranberry Relish

Name: Vegan Chicken Salad Sandwich with Cranberry Relish
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 3 stalks Celery; 1 cup Vegan Mayo; 1 tbs Tarragon; 1 Red Onion; 1 cup Dried Cranberries; 1 D'anjou Pear; 1 orange (zested and juiced); 2 cups Fresh or Frozen Cranberries; 4 cans Garbanzo Beans

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This Vegan Chicken Salad Sandwich with Cranberry Relish is the perfect quick and easy meal prep lunch. This sandwich is full of flavor and easy to make. The cranberry relish gives the perfect Fall flavor burst. This vegan sandwich is healthy and full of good nutrients. You won't forget this one!

One of the things that I love about Fall is fresh cranberries. I feel like cranberries are a quintessential Fall ingredient. Another thing that I used to love about my non-plant-based days was tarragon chicken salad. I loved the flavor of the tarragon and how delicious it is! This Vegan Chicken Salad Sandwich is inspired by the flavors of a good tarragon chicken salad. The cranberry relish gives it the zing and the freshness to elevate it. You won't regret making this!

For more delicious lunch recipes, check out this Vegan Buffalo Ranch Tempeh Salad

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Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Top tip
Vegan Chicken Salad Sandwich with Cranberry Relish
Food safety

Ingredients

The ingredients in this recipe are easy and simple to make, so delicious and fresh!

Celery
Vegan Mayo
Tarragon
Red Onion
Dried Cranberries
Orange Juice
Pear
Orange zest
Fresh or Frozen Cranberries
Garbanzo Beans

Please see the recipe card for quantities.

Instructions

To make this recipe, start by draining and rinsing the garbanzo beans. Add the garbanzo beans to a bowl and using either a fork or a potato masher, mash the garbanzo beans until they are mostly mashed but some whole beans remain intact.

Chop the celery and dice the onions, I like to keep the celery bite-sized but not tiny. I prefer the added crunch that the celery gives. Add the celery, red onion, tarragon, dried cranberries, vegan mayo, to the garbanzo bean bowl and mix until combined.

In a food processor, add cranberries, orange juice, orange zest, and pear. Pulse until well combined.

To assemble the sandwiches, add a scoop of the chickpea salad to a slice of bread. On another slice, spread some of the cranberry mixture. Combine and enjoy!

Hint: If it is too early in the season, use frozen cranberries. Cranberries that are frozen are picked at peak ripeness.

Substitutions

Have dietary restrictions and need to fit this in? Check out some of these substitutions.

Low-Carb - If you are looking to lower the carb count of these sandwiches, sub out the bread for a lettuce wrap!
Gluten-Free - use gluten-free bread instead of regular bread to make this gluten-free
Meat - If you aren't a fan of beans and want to take this the more traditional route, sub out the beans with chicken instead!

Variations

Want a fun spin on this? Check out some of these variations below

Apple - Try swapping the pear in the relish with apple. It will be a fun Fall take!
Deluxe - Serve this on a croissant to make this super fancy!
Sweet - Add a little bit of sugar to the relish if it is too sweet for you.

Check out another fun lunch recipe here

Equipment

Equipment can have a big impact on how a recipe turns out. I love my food processor, it is the perfect addition to my kitchen arsenal and I use it all the time! I use this brand here.

Storage

Store the chickpea salad in a covered container separate from the relish for up to one week.

These ingredients don't stand up well to freezing.

Top tip

Try using frozen cranberries to make this relish thicker. The relish should have a thick consistency and not be too watery or it will make a mess.