Chickpea Salad Sandwich Recipe Vegan
Refrigerate in a sealed container for up to 7 days.
Chickpea salad sandwich recipe vegan. Home mains chickpea salad sandwich recipe vegan chickpea salad sandwich recipe vegan may 16 2018 updated march 30 2020 by verna 10 comments. Place the chickpeas in a mixing bowl and mash with a fork leaving only a few beans whole. Instructions rinse and drain chickpeas. For the dip blend the tofu lemon juice salt garlic powder and nutritional yeast until smooth.
This no mayo chickpea salad sandwich recipe is my favourite vegan sandwich. Mash chickpeas in a bowl until mostly mashed with a few whole chickpeas here and there for some chew. The biggest difference between todays version of this recipe and my original version is in the chickpeas. Add to a bowl and mash with a fork to your desired texture.
This recipe is ready to eat in just 10 minutes and keeps well in the fridge. You can also pulse the chickpeas in a food processor. Place in a mixing bowl and mash with a fork or potato masher leaving a few of the beans. Spread 3 heaped tbsps of the chickpea mix evenly on one slice of bread and layer up with sliced red onion and spinach leaves.
Chickpea salad sandwiches are made with simple ingredients that you probably already have in your pantry. Add the remaining ingredients for the salad into the bowl and mix until well incorporated. Place a heaping portion of the chickpea salad onto one slice of bread then fold the other on top. This recipe is ready to eat in just 10 minutes.
After 14 months of eating lots of chickpea salad sandwiches ive now tried a ton of variations. Assemble your chickpea salad sandwiches with the toppings you love. Mash the chickpeas pesto thyme black pepper and salt in a bowl with a masher or fork. Add mayo and continue to mash to combine.
Add more vegan mayo if you want more moisture and season with salt and pepper to taste. Quick and easy with fresh veggies mashed chickpeas and the best creamy tangy dressing this chickpea salad sandwich recipe is amazing and vegan. Mix in the remaining ingredients. Add tahini mustard maple syrup red onion celery pickle capers salt and pepper and sunflower seeds if using to mixing bowl.
Spoon about 12 cup of the chickpea salad onto one. The end result is a creamy and moist chickpea salad sandwich with no mayo thats perfect for meal prep. Top off your sandwich with bread cut in half and serve up. Add a tbsp or so water if needed.
To assemble each sandwich lightly toast 2 slices of bread and layer each with a piece of lettuce. Its extremely filling flavourful and versatile. With no mayo this chickpea salad is a lighter option that is nutritionally balanced.