Vegan Chickpea Salad Sandwich
This is a delicious and easy to make - plant-based, bean-loaded sandwich recipe.
Servings: 2 servings
- 16 ounces chickpeas
- 2 lemons squeezed
- 2 Tbsp vegan mayo
- 1 1/4 cups celery chopped
- 2 Tbsp raisins
- 2 Tbsp pickles chopped
- salt + pepper to taste
- olive oil to taste for added richness
- pickles additional
- avocado smashed
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!
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