Name: Vegan Chickpea Salad Sandwich
Prep time: 5 min
Total time: 5 min
Yield: serves 4 people
Cuisine: Slovenian
Ingredients: 250 g (1 1/4 cup) canned chickpeas, drained; 250 g (1 1/4 cup) canned white beans, drained; 2 large carrots; 1 celery stalk; 1 shallot; 2 tbsp vegan mayo; 200 g (1 cup) Planet of Plants sauce or 1/2 cup hummus; 1 tsp diced parsley; 1 tsp lemon juice; 8 slices of bread (for 4 sandwiches)

Vegan Chickpea Salad Sandwich

Each week we remind ourselves that we need to add more legumes to our diet. We usually add beans to our salad or corn to our tortillas and pasta, but we need more. A speedy recipe that is perfect for a healthy-ish snack or lunch on the go. So we came up with a super simple chickpea and bean salad that is delicious and perfect for sandwiches and tortillas, wraps, and burgers. This recipe is a fun and colorful way to incorporate more veggies and legumes. This Chickpea and Bean Sandwich is one of those “guilt-free,” feel-good sandwiches. Rich in flavor, simple to make, easy to whip up, and the Planet of Plants sauce with turmeric, chives, and ginger elevates it beautifully, along with the vegan mayo. So good, we love it!

5-Minute Vegan Chickpea Salad Sandwich Recipe for any day

For this recipe, we can use canned beans and chickpeas or cook them one day ahead. We also used vegan mayo and turmeric, chive, and ginger vegan sauce from a brand called Planet of Plants. Feel free to use regular mayo and substitute the sauce with creamy hummus if the sauce isn't available in your country. These are the top reasons why we think you're going to like this recipe:

the vegan chickpea salad is creamy, colorful, flavorful, and delicious
serve the salad with bread (gluten-free bread works great too), or use a tortilla or oven burger buns
feel free to store the chickpea salad for days in the fridge
serve for breakfast, brunch, light lunch, or appetizer
no need for any electric mixers
zero experiences need in the kitchen for this recipe

Storing

Feel free to store the leftover Chickpea Salad in the fridge for up to 3 days. Serve cold or at room temperature with your favorite bread or tortilla.

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METHOD

prepare the veggies and chickpeas

Add drained cooked chickpeas and drained cooked beans to a large bowl. Add grated carrots, diced celery, diced shallot, mayo, and Planet of Plants sauce or hummus. Season with salt, pepper, diced parsley, and lemon juice. Using a fork, mash everything together to get a creamy mixture.
serve

Assemble the chickpea salad sandwich: If desired, add some lettuce leaves on top of the bread. Top the sandwich with a chickpea spread and cover with bread.

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Vegan Chickpea Salad Sandwich