Get the Recipe: Vegan Chickpea Salad Sandwich (No Mayo!)
This vegan chickpea salad sandwich is perfect for a quick lunch that's ready in just 25 minutes! Made with lots of vegetables, and a great plant based, gluten-free alternative to a tuna salad.
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
Equipment
- Conventional oven
- Baking tray
- Baking paper
- Mixing bowl
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
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