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Vegan chickpea salad sandwich no mayo
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Vegan Chickpea Salad Sandwich (No Mayo!)

Course Main Course
Cuisine Vegan
Keyword carrots, Chickpeas, easy, meal prep, salad, Sandwich, Vegetables
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 sandwiches
Calories 264kcal
Author Maria Gureeva

Equipment

  • Conventional oven
  • Baking tray
  • Baking paper
  • Mixing bowl

Ingredients

  • 1 large carrot peeled and sliced
  • salt and pepper to taste
  • 1 tin chickpeas drained and rinsed
  • 1/3 cup soy yoghurt unsweetened
  • 1 tbsp nutritional yeast
  • 1.5 tbsp apple cider vinegar
  • 2 cloves garlic chopped
  • 1 tsp cumin
  • 1/2 tsp celery salt
  • 1/2 tsp paprika
  • 1/4 cup capers
  • 1 medium bell pepper chopped
  • 2 ribs celery chopped
  • 1 lime juice of
  • 8 slices gluten-free bread
  • 1 large avocado mashed

Instructions

  • Preheat the oven to 200 degrees C/400 F.
  • Lay the carrots out on a sheet of baking paper and season to taste with salt and pepper. Bake in the preheated oven for around 20 minutes.
  • Add the chickpeas, soy yoghurt, nutritional yeast, apple cider vinegar, garlic, cumin, celery salt and paprika to a large mixing bowl. Stir and mash around 2/3 of the chickpeas with either a fork of a potato masher.
  • Add the capers, red bell pepper, celery, and lime juice. Season to taste with salt and pepper, then stir well to combine.
  • Add a layer of mashed avocado to a slice of gluten-free bread. Then, add 3-4 tbsp of the chickpea salad on top, followed by the roasted carrots. Finish with another slice of bread, then cut in half and serve.

Video

Nutrition

Calories: 264kcal | Carbohydrates: 39g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Sodium: 884mg | Potassium: 547mg | Fiber: 8g | Sugar: 7g | Vitamin A: 4281IU | Vitamin C: 51mg | Calcium: 196mg | Iron: 3mg