Vegan Chickpea Salad Sandwich
This is a delicious and easy to make - plant-based, bean-loaded sandwich recipe.
Prep Time10 minutes mins
chilling time20 minutes mins
Total Time30 minutes mins
Servings: 2 servings
- 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
Optional:
- 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