Sometimes you just crave a really hardy, savory sandwich! In this case, one of my favorite go-to’s for a vegan option is this vegan chickpea “chicken” salad sandwich.
It’s filling and really meets any plant based sandwich craving! I used to love things like chicken and tuna salad growing up as a kid. (Far before I was vegan.) These were foods commonly found in all the deli’s and prepared food sections at markets.
Growing up, making something like this out of a plant based alternative like chickpeas would have never even occurred to me. Now, I love using chickpeas as a plant based protein in my cooking. It’s really versatile in the way it can absorb flavor, it has a great texture, and a great source of vegan protein and fiber. Not to mention all the vitamins and minerals!
Chickpeas have the power to keep you fueled and feeling full. Making this sandwich a great lunch and meal prep food, as it holds up really well in the refrigerator.
Making it Gluten Free
I love serving this vegan chickpea “chicken” salad on gluten free bread. My favorite is on sourdough bread. The brand I use and recommend is Bread Srlsy.
It’s also great just a top a salad or in a gluten free brown rice wrap. I usually always serve it was avocado and some lettuce like arugula. You can also add some mustard, tahini or vegan mayo to your bread and you’ve got a really flavorful, delicious sandwich!
- 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
- 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.
- Then in the the rest of the remaining ingredients and mix until well combined.
- Make a sandwich with toasted bread of choice or top it onto a salad.
- I like to add avocado, arugula and mustard to a sandwich or in a wrap.
- Feel free to double or triple the recipe and store in an airtight container in the refrigerator for several days.
- Enjoy!
I particularly love this vegan chickpea “chicken” salad recipe because it’s got the perfect mix of sweet and savory. With flavors like herbs, apple and grapes it reminds to a fresh healthy twist on the classic I used to order as a kid.
If you enjoy this recipe, you may also like:
Vegan Chicken N Waffle Sandwich
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