Chickpea Salad Sandwiches

Easy to make vegan Chickpea Salad Sandwiches are perfect for lunch at the office or school. Made with chickpeas, hidden veggies, and a pinch of seaweed, this recipe can be thought of as vegan or vegetarian tuna. Chickpea salad is also super tasty on top of a green salad or with crackers, and it’s perfect…
Read More »
The post Chickpea Salad Sandwiches appeared first on Dianne’s Vegan Kitchen.

Vegan Tuna

Vegan “tuna” is probably one of the first things new vegans and vegetarians learn to make. If you’ve been vegan for a while, you probably have your own version of this recipe, but if you’re a newbie or not-yet-vegan, the idea of making “tuna” salad out of chickpeas might be new to you.

The “fishy” flavor in this recipe comes from seaweed, such as kelp, dulse, or nori flakes, which can be found in shaker containers in the Asian food aisle of the grocery store. There are different types of seaweed, and just about any of them will work here. Seaweed is a good source of iodine for vegans, and it contains minerals that are food might be lacking. I just use a teaspoon of it in this recipe, so the taste doesn’t overpower the dish. Even if you’re a self-proclaimed seaweed hater, I’m betting you won’t mind it here.

Chickpea Salad

Chickpea salad is a great vehicle for hiding vegetables from picky eaters. I like to use carrots, celery, scallions, and diced red pepper, but feel free to use whatever veggies you like. It’s great with pickles and a little finely chopped kale, too.

I like to use my own homemade vegan mayo when making recipes like this. It’s easy to make, doesn’t contain any oil, and adds a little extra protein. If you’re pressed for time, feel free to use store-bought vegan mayo.

Making Vegan Chickpea Salad Sandwiches is Super Easy!

First you mash the chickpeas.
Then you mix in the rest of the ingredients.
Chill the salad for an hour or so in the fridge and it’s ready to go!
Place a scoop of chickpea salad in a wrap or pita, or make a sandwich with two slices of bread.

I like to top my sandwiches with leafy lettuce and tomatoes, but feel free to use whatever your favorite sandwich toppings are. If you follow a gluten-free diet, make sure your bread is gluten-free. It can also be enjoyed with crackers as a snack or on top of leafy greens as a salad.

A few years ago, I did a back-to-school cooking demo at my local Williams Sonoma. This was one of the recipes I made, since it makes a quick and easy lunch, and it’s easy to hide veggies from picky kids in the mix. It was a big hit, and I even overheard a man in the parking lot telling his wife that she should have tried it. You should try it too!

1 15-ounce can chickpeas (drained and rinsed)
1/4 cup vegan mayonnaise
1 tablespoon lemon juice
1 tablespoon yellow mustard
1/4 teaspoon sea salt
2 celery stalks (diced)
2 scallions (thinly sliced)
1/4 cup red bell pepper (diced)
1/4 cup shredded carrot
1 teaspoon kelp, dulse, or nori flakes
1 teaspoon dried dill
Sea salt and black pepper (to taste)

Lightly mash chickpeas, either by hand with a potato masher or in a food processor.
Add remaining ingredients and mix everything together. Season with salt and pepper to taste. Refrigerate for an hour or so.
Serve on on slices of bread as sandwiches or on top of greens as a salad.