Vegan Chickpea Salad Sandwich
The perfect lunch. Smashed chickpeas, vegan mayo, fresh tarragon, grapes, celery, and green onions all mixed together and put on some bread.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 sandwiches 1x
- Category: Sandwiches
- Cuisine: Healthy
- Diet: Vegan
Ingredients
Scale
- One 15.5oz can of chickpeas (garbanzo beans), drained
- 2 tablespoons of Sir Kensington’s Avocado Oil Vegan Mayo
- 2 celery ribs, finely chopped
- 1/2 cup of grapes, cut in half
- 3 green onions, finely chopped
- 1 tablespoon of fresh tarragon, finely chopped
- Dash of Spike seasoning
- Salt and pepper to taste
- 4 leaves of romaine lettuce or a handful of arugula
- 4 ciabatta sandwich rolls, or whole-grain bread, toasted
Instructions
- Add chickpeas and mayo to a medium-size bowl. Using a fork, roughly smash up some of the chickpeas.
- Add the remaining ingredients to the bowl – mayo, celery, grapes, green onions, tarragon, Spike, salt, and pepper.
- Give it a stir and mix everything together.
To assemble
- Add lettuce to your toasted bread.
- Toss a couple of scoops of the chickpea salad and that’s it, easy peasy!
Notes
Chickpea salad lasts in the refrigerator for up to about 5 days.
Find it online: https://www.bowlofyum.com/2020/08/vegan-chickpea-salad-sandwich/