Today’s vegan chickpea salad sandwich recipe is going to rock your world! Made with only 5 ingredients in about 10 minutes, this easy recipe is simpler than most chickpea salad sandwich recipes you’ll find online, yet it has delicious flavor and a nice texture. Perfect for vegan meal prep!
This sandwich has been my family’s number one go-to formula to pack for lunch at work. We likewise carry it with us when we travel.Here’s the way it turned into our movement staple food.A few years prior when we actually lived in Alabama, my better half Rob and I were flying from Dallas to Seattle.
Before we went out, I two or three chickpea serving of mixed greens sandwiches and a little holder of infant carrots so we had something to eat on that 4-hour flight.The thought was to evade the pressure of looking for veggie lover cordial food at the air terminal while running starting with one plane then onto the next.
When our noon food cravings struck, we opened up our sandwiches and dove in. After a couple of chomps, Rob’s face lit up and he advised me: ‘These are SOOO GOOD!’
The magnificence of this chickpea plate of mixed greens is that its flavor and surface are some place in the middle of fish, chicken, and egg salads.So on the off chance that you’ve been feeling the loss of those since you went vegetarian, you just tracked down an ideal plant-based substitution.
This chickpea salad works great dressed with Vegenaise or Just Mayo, but if you prefer not to use packaged stuff from the store, you can try your hand at making homemade vegan mayo.
INGREDIENTS
FOR THE CHICKPEA SALAD:
- 1 can chickpeas, drained and rinsed
- 1/3 cup finely chopped pickles
- 1/3 cup finely chopped celery stalk
- 1/4 cup finely chopped red onions
- 2 Tbsp vegan mayo (I use Just Mayo or Vegenaise)
OPTIONAL:
- 1/2 tsp kelp powder (adds seafood-like flavor)
- 1/2 tsp Old Bay seasoning.
TO SERVE:
- 4 slices whole-grain bread, toasted
- 1/4 ripe avocado, sliced (optional)
- Spinach or lettuce leaves
INSTRUCTIONS
- In a medium bowl, mash all of the chickpeas with a potato masher until almost all of the beans are broken down. A few whole chickpeas left is ok.
- Add the rest of the ingredients, mix well. Taste and adjust the seasoning. If you’d like the chickpea salad to taste more like tuna salad, add kelp powder and/or Old Bay seasoning to taste.
TO ASSEMBLE THE SANDWICHES:
- Toast bread slices (2 per sandwich). Spread as much chickpea salad as you’d like on the bottom slices. Spread avocado (if using) on the top slices. Add lettuce or spinach leaves on top of chickpea salad. Put both slices together to close the sandwich. Enjoy!
