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.
Try these delicious vegan recipes too
- Squash and Chickpeas Curry
- Sweet Potato and Chickpeas Curry
- Potato and Zucchini Fritters
- Potato Goulash
- Easy Vegetable Samosa
- Lentil Bolognese
METHOD
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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.
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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.
