Vegan Chickpea Salad Sandwich
This delicious, vegan chickpea salad sandwich has amazing flavors which make it feel like a deli-prepared meal. Stacked high with fresh, crunchy vegetables, this is the perfect lunch.
Servings: 4
Calories: 624kcal
Ingredients
- 2 15 oz. cans of chickpeas, drained and rinsed
- 1 bay leaf
- 0.5 cups Just Mayo or any vegan mayonnaise (use up to 0.75 cup)
- 2 tbsp Dijon mustard
- 0.5 cups crunchy sprout mix
- 2 green onions, chopped
- 2 large celery stalks, chopped
- large handful chives, chopped
- small handful dill, chopped
- 1 tsp salt, divided
- freshly ground pepper
- 4 slices of 9-grain bread, option to toast (2 slices per sandwich)
- 1 avocado, sliced thin (half an avocado per sandwich)
- 4 slices red onion (2 per sandwich)
- 4 slices heirloom tomato (2 per sandwich)
- 2 large slices iceberg lettuce (1 per sandwich)
Instructions
- Fill a medium saucepan with chickpeas and water to cover. Add ½ teaspoon of salt and a bay leaf. Bring to a boil, remove the top and cook for 10 minutes. Drain and rinse, then submerge cooked chickpeas in cold water and skim off the chickpea skins using a slotted spoon. Remove the bay leaf and drain fully.
- In a medium sized mixing bowl, combine the cooked chickpeas, crunchy sprout mix, green onion, celery, chives and dill. Mix in the mayo and Dijon, starting with less mayo and gradually adding more if needed. Add remaining ½ teaspoon of salt, and freshly ground pepper to taste. Add more fresh herbs if needed.
- Assemble the sandwich by adding about ½ cup of chickpea salad to one slice of bread. Pile high with tomato, onion, avocado, and iceberg lettuce. Close the sandwich with the second half of bread and press down gently. Skewer with a sandwich pick to keep the sandwich together. Enjoy!
Nutrition
Serving: 1g | Calories: 624kcal | Carbohydrates: 72g | Protein: 15g | Fat: 31g | Saturated Fat: 4g | Sodium: 1657mg | Fiber: 16g | Sugar: 4g