Vegan Chickpea "Chicken" Salad Sandwich
 
 
Author:
Recipe type: Gluten & Diary Free
Cuisine: French
Ingredients
  • 1 15 oz can of chickpeas, smashed with a fork
  • 2 tbs celery, diced
  • 2 tbs apple, diced into ½ in. pieces
  • 2-3 tbs red onion, diced
  • 2 tbs parsley, minced
  • 4-5 red grapes, cut into halves
  • 1 tbs orange bell pepper, minced (optional)
  • TAHINI HERB SAUCE:
  • 1 tbs raw tahini
  • 1 tsp olive oil
  • 2 tsp coconut aminos
  • 2 tbs lemon juice
  • ½ tsp sea salt
  • ¼ tsp pepper
  • ½ tsp poultry seasoning
  • ¼ tsp garlic powder
  • 2 tsp stoneground mustard
  • 2 tsp rosemary, minced
Instructions
  1. Into a bowl, combine all ingredients in the "Tahini Herb Sauce" and mix with a spoon until smooth. Add in the chickpeas and use a fork to mash. I like to leave a little texture of the chickpeas.
  2. Then in the the rest of the remaining ingredients and mix until well combined.
  3. Make a sandwich with toasted bread of choice or top it onto a salad.
  4. I like to add avocado, arugula and mustard to a sandwich or in a wrap.
  5. Feel free to double or triple the recipe and store in an airtight container in the refrigerator for several days.
  6. Enjoy!
Recipe by Justine Cooks Vegan at https://justinecooksvegan.com/vegan-chickpea-chicken-salad-sandwich/