Vegan Chickpea Salad Sandwich
This is a delicious and easy to make - plant-based, bean-loaded sandwich recipe.
Servings: 2 servings
Equipment
- blender, food processor or mashing device
- large bowl
Ingredients
- 16 ounces chickpeas
- 2 lemons squeezed
- 2 tablespoon vegan mayo
- 1 ¼ cups celery chopped
- 2 tablespoon raisins
- 2 tablespoon pickles chopped
- salt + pepper to taste
- olive oil to taste for added richness
For Sandwich:
- 2 slices bread toasted
Optional:
- pickles additional
- avocado smashed
Instructions
- Add the chickpeas (drained and rinsed) to a blender or food processor. Add in the lemon juice as well. Pulse until smooth, yet still crumbly.
- Scoop chickpea mixture into a bowl and fold in the mayo.
- Fold in the celery, raisins and pickles. Add salt and pepper to taste.
- Cover and chill in the fridge for at least twenty minutes to allow the flavors to marinate and texture to firm up.
- Serve on toast, over salads or on crackers. Enjoy!
Nutrition Estimate
Calories: 353kcal | Carbohydrates: 48g | Protein: 12g | Fat: 14g | Saturated Fat: 2g | Sodium: 895mg | Potassium: 659mg | Fiber: 12g | Sugar: 2g | Vitamin A: 346IU | Vitamin C: 15mg | Calcium: 117mg | Iron: 3mg