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Chickpea Salad Sandwich

Chickpea salad sandwich on gluten free breadAll hail my latest obsession—the chickpea salad sandwich.

Everyone loves a good sandwich. Especially ones loaded with textures, flavors and color. 

Healthy vegan chickpea salad sandwich recipe

I recently was visiting a vegan cafe and spotted a unique item on the menu. After devouring a chickpea-based take on a tuna salad sandwich on gluten free bread, I knew I had to recreate the wonder I just experienced—to share with you all!

Say hello to your new love—my Chickpea Salad Sandwich!

Healthy chickpea salad recipe. Vegan and gluten freeMy chickpea salad sandwich is not your average sandwich. While it is a vegan take on the classic tuna salad, my chickpea salad lacks the fishy smell and has a much creamier texture. It is incredibly flavorful, hearty, and nutritious—the perfect combination for a sandwich filler in my opinion.

The base for my chickpea salad is smashed chickpeas (for thickness), mixed with mayo & mustard (for creamy-ness), lemon juice (for zest), onion & garlic (for the flavor), and celery & cucumber (for the crunch). Top that all with fresh tomatoes + lettuce and you’ve got yourself a satisfying sandwich!

Vegan Chickpea salad sandwich on gf Canyon Bakehouse bread

I used my favorite Canyon Bakehouse Heritage Style Whole Wheat gluten free bread for my sandwich. This brand has its texture spot on and the flavor is perfect (you’d never know it is gf!). If you’re looking for a reliable gf bread, this Canyon Bakehouse has got your back!

I hope you love my chickpea salad sandwich recipe as much as I do! It is:

Simple

Hearty

Creamy & crunchy

Nutritious

Protein-packed

& the perfect weekday lunch!

Gluten Free and Vegan Chickpea Salad Sandwich with tomatoes and lettuce

Chickpea Salad Sandwich
 
Prep time
Total time
 
All hail my latest obsession—chickpea salad sandwiches. This recipe is incredibly flavorful, hearty, nutritious, simple, and comes together quickly!
Author:
Recipe type: Gluten Free, Vegan, Nut Free
Cuisine: Main, Side, Snack, Salad
Serves: 4 large sandwiches
Ingredients
  • 1 15 ounce can chickpeas, drained and rinsed
  • 1 Tbsp. grainy mustard
  • 3 Tbsp. vegan mayonnaise (I used Chosen Foods vegan mayo )
  • 1 Tbsp. lemon juice
  • 1 tsp salt
  • big pinch black pepper
  • ⅓ large yellow onion, roughly diced
  • 3 garlic cloves, finely diced
  • ½ medium-sized cucumber, chopped into ¼ inch pieces
  • 3 celery stalks, thinly sliced
  • 20 cherry tomatoes, halved
  • 10 romaine lettuce leaves
  • 8 slices bread (I used Canyon Bakehouse Heritage Style Whole Wheat Bread)*
Instructions
  1. In a large mixing bowl, smash chickpeas, mustard, mayo, lemon juice, salt and pepper with a fork or smashing tool until the chickpeas are ¾ smashed (or smashed to your preferred consistency).
  2. Stir in onion, garlic, cucumber, and celery until well combined.
  3. Layer the lettuce, chickpea salad and tomatoes over a slice of bread. Top with a second slice.
  4. Reserve leftover salad refrigerated in airtight container for up to 5 days. Spread over bread only when ready to enjoy.
Notes
*Note that this recipe is vegan on its own, but Canyon Bakehouse’s gf bread is not vegan. It is dairy free but contains egg whites. If you are vegan be sure to look for a bread that is certified vegan.

Nutrition information is a rough estimate of ¼ of entire recipe

 

The Local Sprout

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