Vegan Chickpea Salad Sandwich
Sometimes I miss a good ole fashioned sandwich, and this protein-loaded vegan version is delicious and certainly satisfies that craving. This vegan chickpea salad sandwich is a great summertime lunch. It can be whipped up in 10 minutes or less. It’s also totally packable and a great option for kid school lunches.
You can also use canned jackfruit instead of chickpeas. I actually love the texture of jackfruit, I just opt for the chickpeas to pump up the protein in my diet. Got to get your beans! Sometimes we do half jackfruit, half chickpea. My kids are convinced that they are eating chicken when I make this with jackfruit. If you do opt for using jackfruit the canned variety is pretty salty so you may want to skip adding any additional salt to not overdo it.
A little note about vegan mayo. We use Sir Kensington’s Avocado Oil Vegan Mayo. It is quite pricey, but I feel strongly about our family avoiding nasty oils like canola. Sir Kensington’s Avocado Oil Vegan Mayo tastes like the real deal and has only real ingredients (all of which are easy to pronounce!). It is on my to-do list to experiment making homemade vegan avocado oil mayo…maybe a winter project. Until then, Sir Kensington’s tops our list of best vegan mayo.
Lastly, don’t skip the tarragon, and preferably fresh tarragon. It is really the shining star and things are kind of bland without it. Plus it is just such a wonderfully flavorful herb, your taste buds will thank you.
Vegan Chickpea Salad Sandwich
The perfect lunch. Smashed chickpeas, vegan mayo, fresh tarragon, grapes, celery, and green onions all mixed together and put on some bread.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 sandwiches 1x
- Category: Sandwiches
- Cuisine: Healthy
- Diet: Vegan
Ingredients
- One 15.5oz can of chickpeas (garbanzo beans), drained
- 2 tablespoons of Sir Kensington’s Avocado Oil Vegan Mayo
- 2 celery ribs, finely chopped
- 1/2 cup of grapes, cut in half
- 3 green onions, finely chopped
- 1 tablespoon of fresh tarragon, finely chopped
- Dash of Spike seasoning
- Salt and pepper to taste
- 4 leaves of romaine lettuce or a handful of arugula
- 4 ciabatta sandwich rolls, or whole-grain bread, toasted
Instructions
- Add chickpeas and mayo to a medium-size bowl. Using a fork, roughly smash up some of the chickpeas.
- Add the remaining ingredients to the bowl – mayo, celery, grapes, green onions, tarragon, Spike, salt, and pepper.
- Give it a stir and mix everything together.
To assemble
- Add lettuce to your toasted bread.
- Toss a couple of scoops of the chickpea salad and that’s it, easy peasy!
Notes
Chickpea salad lasts in the refrigerator for up to about 5 days.
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Cheers,
Erica
