Vegan Chickpea Salad Sandwich
One of the meals I have really missed since going vegan was a tuna sandwich. Not for the seafood aspect of it, but rather the texture and delicious concoction created once mixed with some mayo. I have seen several vegan youtubers talk about this recipe and they all seemed to really love it. This afternoon I decided to give it a try and oh my word… officially my new favorite sandwich. So easy to make and the recipe yields enough to store for leftovers for the week.
You only need five ingredients to create the chickpea salad. Toss them in the food processor and pulse until you get a chunky and creamy texture. Make sure not to puree it so you can still maintain the ideal texture.
Top the sandwich with your favorite toppings, I chose arugula, tomatoes, and avocado and it was absoulty amazing. I could eat this for lunch every day, no problem!
- 2 15oz cans chickpeas, rinsed and drained (or 3 cups cooked chickpeas)
- 2 stalks of celery, diced
- 1 shredded carrot
- 1/2 small red onion, diced
- 1/4 cup Vegan Mayonnaise
- Tomato
- Arugula
- Avocados
- In a food processor, pulse all ingredients a few times until the chickpeas have broken down a bit but still have some texture, and the onion and celery are finely chopped. Season with salt to taste, and layer inside whole grain bread with the toppings of your choice, such as arugula, tomato, and avocados.The filling can be stored in the refrigerator for up to 3 days.
