Are you tired of hummus but don’t know what else to do with all those chickpeas from our Aquafaba Recipes!?
Well now you can make Chickpea Salad Sandwiches!
One of my favorite meals that I started preparing as I was first transitioning to an all vegan / plant based diet and this one stuck with me even until now!
So easy and so tasty and a great way to use up all those chickpeas after making Aquafaba Swiss Meringue buttercream!
You probably already have everything you need in your pantry and refrigerator and even if you don;t you can really make this recipe into your own style with whatever spices, veggies you like and if you don’t have the Just Mayo you can use a mashed avocado instead!
I like my sandwiches on Ezekiel sprouted grain bread but I have made this into a wrap as well.
Piled with alfalfa sprouts, lettuce and tomato this easy lunch option is pretty healthy too!
I’ve paired it with rosemary roasted fingerling potatoes for a healthier option than chips or fries.
I also started adding powdered seaweed sheets to mine! I just grind them in a spice grinder and it gives it a "ocean" taste just like we remember tuna to be!!
- 1 can of chickpeas drained
- 1 carrot
- 1 celery rib
- ⅓ small red onion
- Parsley 3 sprigs
- Just Mayo ¼ cup or to taste
- salt & pepper to taste
- Bread of your choice
- fixin's of your choice, I used alfalfa sprouts, lettuce and tomato & extra mayo! Yumm
- In a food processor or by hand with a fork, mash up the chickpeas to a rough consistency, be careful not to over mash or you will make hummus!
- Mince the carrot, celery, onion and parsley and add to the mashed chickpeas
- Add the vegan Mayo and the salt & pepper to taste and then mix well.
- Serve on bread or on a salad!
It will stay fresh for up to 7 days in the refrigerator in an airtight container
For the Roasted Potatoes
- Fingerling or Small Red Potatoes 2 cups diced to 1" cubes
- Olive Oil 2 Tbs
- Dried Rosemary 2 tsp (or fresh 2 Tbs)
- salt & pepper to taste
- Combine everything together in a small bowl and toss to coat evenly
- Rost in a preheated 375°F oven for approximately 20-25 minutes or until tender
Hi Gretchen, I am delighted with your new series. I have been transitioning to a cruelty free lifestyle since the beginning of the year. I am always on the lookout for new tasty recipes. I add Ume Vinegar and Dulse flakes to give my Toona Salad the taste of the sea. This sandwich filling is so tasty and I feel happier not eating animals.
I am sticking with ya!
Awesome! thanks Stephanie for the variation to the recipe here! This is a great base recipe to really add whatever you like the most that’s what I love about it!
And thank you for joining me on my food journey together we can all make a difference! <3
I’m so excited to see this – it’s nice to have a starting point with easy recipes! Thank you!
YAY! HI JENN! thanks for checking it out!
chickpea of the sea !
LOL! yasssss