Quick and easy Vegan Chickpea Salad Sandwich without mayo! This smashed and mashed chickpea "tuna" filling is simple, healthy, and delicious.
Course Lunch, Main Course
Servings 4sandwiches
Author Two Market Girls
Ingredients
8sliced bread
2tomatoessliced
40g(2 cups) arugulaor shredded lettuce
Chickpea Salad:
1canchickpeasdrained (save the liquid for recipes like our aquafaba mousse)
42g(3 tbsp) vegan mayo
2tbsp(2 cups) relishor finely diced dill pickles
16g(1 tbsp) dijon mustard
10mL(2 tsp) apple cider vinegar(or lemon juice)
2g(1 tsp) old bay seasoning
2g(1 tsp) garlic powder
25g(¼ cup) celeryfinely diced
15g(¼ cup) red onionfinely diced
4g(2 tbsp) fresh dillfinely chopped
4g(2 tbsp) fresh parsleyfinely chopped
1sheetnoricrushed
salt & pepperto taste
Instructions
Add chickpeas to a large bowl and using a fork or potato masher (or a food processor) mash the chickpeas – it should be chunky.
Mix mashed chickpeas with vegan mayo, relish, dijon mustard, apple cider vinegar, old bay, and garlic powder. Once it's throughly mixeed together add in celery, red onion, dill, parsley and nori. Finally season with salt and pepper to taste.
To make a sandwich, toast two slices of bread top with chickpea mash arugula, and sliced tomatoes. Top with the other toasted slice and serve.