Food, Main Dish Chickpea Salad Sandwiches – Quick and Easy | abrikliving.com March 15, 2019 Jump to Recipe·Print Recipe Last Updated on March 15, 2019 Mashed, seasoned, and oh so yummy. This chickpea salad sandwich is all those things and more! Chickpea Salad Sandwiches – Quick and Easy I used to enjoy eating tuna sandwiches every now and then, but this has of course changed. There were times I would crave a nice refreshing sandwich that had all the similar things that I would put in a tuna sandwich. That’s when I came up with this Chickpea Salad Sandwich. All of the ingredients are similar except it’s vegan! And instead of tuna I now use chickpeas, which work so well and I actually like better. So let’s get to putting this bad boy together so we can enjoy a quick but amazingly good sandwich! Prep First, do a quick prep of the ingredients and chop some lettuce, dice one tomato, and some pickles. This way you can add them right in while mixing everything together. Chickpeas or Garbanzo Beans Now, I think it’s important to note that the names Chickpeas and Garbanzo beans are used interchangeably. It was a little confusing for me when I first started buying and eating this type of legume. But I learned this on my journey of changing my diet. That’s why this recipe is called Chickpea Salad Sandwiches, but the can of beans that I used says “garbanzo” beans. I personally think Chickpeas sounds better. It’s a matter of preference I suppose. There’s this interesting post about the background of the bean and it’s 2 names if you’re interested in reading more. Just some fun bean history haha. Alright back to the recipe! To start, I drain the juice from the can of beans. I do like to save the juice because you can actually use it in other recipes. I use it in a cornbread recipe and it can even be used to make whipped cream! Which is called aquafaba, pretty cool. If you do choose to save the juice, I’ve found that it keeps in the fridge for about a week. Mash After you drain the beans, add them to a large bowl. Next, mash the beans. You can use either a fork or potato masher. Mash away until you reach the desired consistency. Combine Once you’re all done mashing, add in some Vegenaise. This one is my favorite brand to use. It really is better than regular mayo. Mix it all together with a fork or spoon. Then toss in the chopped lettuce, along with the diced tomato and pickles. Mix until everything is thoroughly combined. Then add in some salt and pepper. And mix a little more. Then you’re done! That’s it, quick and easy. Serve This is best served chilled so if you aren’t going to eat it right away I would recommend putting it in the fridge. To serve, I like to put the chickpea salad between some toasted bread. My favorite bread is this one. I’m picky about my bread. I just like it plain and white, no seeds, grains, or any weird crunchy stuff along the crust. I know they say white bread isn’t the healthiest, but hey I like what I like. So I try to choose one with better ingredients, and that’s why this one is my favorite. I find this brand at Sprout’s or Whole Foods. Once the bread is toasted, I put my sandwich together. We usually like to eat it with some chips. Chickpea Salad Sandwiches – Quick and Easy | abrikliving.com Enjoy! This recipe takes no time at all and is perfect for a quick lunch or dinner. Honestly, this is my one of my lazy go-to’s, especially when life gets crazy busy. If you decide to try it out, let me know what you think in the comments below. Enjoy! Print Chickpea Salad Sandwiches – Quick and Easy | abrikliving.com Author: Abri Fernandez Prep Time: 10 Total Time: 10 Yield: 6 1x Print Recipe Pin Recipe Description Mashed, seasoned, and oh so yummy. Plus it’s quick and easy to put together. Scale 1x2x3x Ingredients 15oz. Can Chickpeas (Drained) 1/2 Cup Vegenaise 1/4 Cup Pickles (Finely Chopped) 1/2 Head Romain Lettuce (Chopped) 1 Medium Tomato (Diced) 1/2 tsp. Salt 1/4 tsp. Pepper 2 Slices of Bread of your choice Instructions Drain juice from can of beans, then pour into a large bowl. Mash the Chickpeas with a fork or potato masher. Once you’ve reached the desired consistency, add in Vegenaise. Thoroughly mix together with a fork or spoon. Next, toss in lettuce, tomato, and pickles. Mix again, then add in salt and pepper. Give it one last mix to make sure everything is combined. Toast 2 slices of bread. Put your sandwich together and enjoy! Notes Can reserve juice from the can of beans to make in other recipes such as whipped cream. Best served cold. Category: Main DishCuisine: American Nutrition Serving Size: 6 People Calories: 218 Sugar: 1.2g Sodium: 602mg Fat: 13g Saturated Fat: 0.8g Carbohydrates: 18.7g Fiber: 3.5g Protein: 4.4g Cholesterol: 0mg Keywords: Chickpeas You can spread the Love here Previous 5 Things You Don't Know About Me | abrikliving.com Newer From Vegan To Vegetarian - My Story (Part 1) You May Also Like Baked Vegan Green Chili Enchiladas | abrikliving.com February 26, 2019 Marshmallow Yams – Vegan Friendly! November 21, 2018 Authentic Mexican Rice – Vegan Style April 19, 2019 Leave a Reply Cancel replyYou have to agree to the comment policy.Name * Email * Website Rate this recipe ★☆ ★☆ ★☆ ★☆ ★☆ Comment Don't subscribe All Replies to my comments Notify me of followup comments via e-mail. You can also subscribe without commenting.