Chickpea Salad Sandwiches
Hearty and delicious: this simple vegan recipe is perfect for meal prepping, to prepare for picnics, or for an easy lunch when you don't feel like turning on the oven!
This recipe is one that I am beyond excited to share! Anyone who knows me well, knows that I have a huge obsession with chickpeas. My fiancé, Devin always laughs at me because if we are out of chickpeas, I will immediately go to the store to stock up again. Whenever I am using chickpeas for a recipe, I usually have to double my amount of chickpeas just because I eat so many of them while I'm cooking.
Looking for other quick and hearty meals? Check these ones out!
There was a time in my life where everyday after work, I would instantly go to the kitchen to prep a chickpea sandwich for my second lunch. For those who read our post for Easy Vegan Breakfast Cookies you will already have heard that while working I end up eating my lunch in the morning, so I am usually coming home overly hungry and ready for my second lunch. Ever since we created our two breakfast cookies, I've been having a proper breakfast everyday. Now, with these Chickpea Salad Sandwiches being so easy to prep ahead of time and so hearty and filling, I no longer need to eat two lunches!
These Chickpea Salad Sandwiches are the perfect meal to prep ahead of time or throw together for a speedy dinner! They are super filling and nutritious which makes it the ideal thing to bring for a beach day or packed away to eat at the summit of a hike.
The chickpea mixture is loaded with incredible flavor and textures in each bite! I used to never include cranberries in my chickpea sandwiches, however, I can't believe what I was missing out on! They add the perfect touch of sweetness that balances so well with the tang from the dijon mustard and mayonnaise.
Chickpea Salad Sandwiches
Yield: 4-6 sandwiches
Prep time: 10 minutes
Author: Kitchen Potatoes
· 2 cans of chickpeas (540 ml each)
· ¼ cup vegan mayonnaise
· ½ tbsp dijon mustard
· ¼ cup dried cranberries
· ½ cup celery, finely diced
· ¼ cup red onion, finely diced
· 1 tbsp garlic powder
· ½ tsp onion powder
· ¼ tsp pepper
· ¼ tsp salt
· Approximately 8 slices of bread
· Approximately 4 pieces of leaf lettuce (optional)
· Additional vegan mayonnaise to spread on the bread (optional)
Add drained chickpeas to a medium bowl. Mash with a fork until about half of the chickpeas are mashed.
Add all of the other Chickpea Salad ingredients and stir to combine.
Toast bread, spread a bit of extra mayonnaise on the toast, add a few large scoops of Chickpea Salad, top with lettuce and fold the sandwich together. Repeat this step until you have made all of your sandwiches or store away the extra Chickpea Salad mixture to use throughout the week!