Chickpea Salad Sandwich Filling | Healthy Eating on the go

Chickpea Salad Sandwich Tuna Vegan

This chickpea sandwich really reminds me of my childhood, because, well, we would often eat tuna salad sandwiches. But I guess that’s an American thing, isn’t it? At least I can’t remember anytime I saw that someone ate this as a sandwich in Germany. Anyway, we used to make this sandwich quite often. Not only because my mother is American, but also because she has always been a full-time-power-woman and by all means didn’t have a lot of time to spend in the kitchen. Namely the great thing about this sandwich is that you literally just have to open a can of tuna and combine it with some mayonnaise and onion. To be honest, thinking about tuna in a can – what actually seems to be “normal” in our society – makes me feel sick today. That’s why I’ve never really wasted much thought on an alternative.

Chickpea Salad Sandwich – Easy and Delicious Recipe

Sometimes we just need a shortcut to tasty wholesome food, right? Well, for those moments, this chickpea salad sandwich is exactly what you’re looking for. It’s hearty, filling, delicious and the perfect tuna sandwich replacer, if you like. 😋

Ready in only 5 minutes and perfect for on the go. Simply prepare the sandwich at night and take it to school/ work/ a flight/ train ride or wherever you need to go the next day. I love eating it with a side salad and baked sweet potato fries.

Get the recipe: http://bit.ly/2h4tTlq

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Posted by MINAMADE on Wednesday, November 1, 2017

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That was until I stumbled over the wonderful idea of using chickpeas (garbanzo beans) instead of tuna. Yes, sometimes it can be as easy as smashed chickpeas! It’s basically the same procedure: just open a can (jar) of cooked chickpeas and mix it together with vegan mayo, onion, celery, salt & pepper and you’ll end up with a delicious chickpea salad, which probably will also remind you of the one with tuna. Just as the fish salad, it makes the perfect sandwich filling. Speaking of which, it reminds me of the Persian Olivieh salad, which is eaten as a sandwich filling, too. Btw many stores sell vegan mayonnaise these days, but if you prefer, you could also make it yourself (just as you could cook chickpeas at home). There are many countless recipes for vegan mayo online like this healthier version without any oil. Beyond that, for some extra “ocean flavor” you could crumble a nori sheet and mix that in.

Tuna Chickpea Salad Sandwich Filling Vegan

Chickpea Salad Sandwich Filling
Prep Time
5 mins
Total Time
5 mins
 

This chickpea salad makes a great sandwich filling and it will probably remind you of tuna sandwiches. You can easily take this with you or serve with (sweet potato) fries, salad and some extra (vegan) mayo.

Course: Main Course, Salad, Snack
Cuisine: American
Author: Mina
Ingredients
For the chickpea salad
  • 2.5 oz chickpeas (garbanzo beans), cooked (220 g)
  • 1/2 red onion, diced
  • 1 celery, diced
  • 1/2 lemon
  • 3-4 tsp vegan mayo (see notes for homemade)
  • a dash each of salt & pepper
For the sandwich, i.g.:
  • some slices of bread, toasted (I use wholemeal rye bread)
  • baby spinach or any other leafy greens
  • sprouts
  • cucumber slices (or other veggies)
For serving, i.g.:
  • (sweet potato) fries
  • salad/ greens
  • vegan mayo
Instructions
  1. Drain and rinse chickpeas. Using a fork or a potato masher, mash them in a bowl. You could also pulse them in a food processor (not too long though, otherwise you'll end up with hummus). 

  2. Add onion, celery, lemon juice, salt & pepper, vegan mayo and mix well to combine. That's literally it. Now is the best time to season to taste. 

  3. Serve as a salad or side or as a sandwich filling together with some spinach, sprouts and cucumber. It also goes really well with (sweet potato) fries, a salad and some vegan mayo. 

Recipe Notes
  • Many stores sell vegan mayonnaise these days, but if you prefer, you could also make it yourself following this healthier version without any oil
  • For some extra "ocean flavor" you could crumble a nori sheet and mix that in.
  • You may want to use salt sparingly in this recipe depending on how salty your canned chickpeas are already.
  • This can be made ahead the night before and is perfectly portable.

I hope you love this recipe – please let me know in the comment section below! If you make this chickpea salad, make sure to take a photo and share it on my Facebook page or on Instagram, using the hashtag #minamadefood. Oh and don’t forget to tag me (@thisisminamade) so that I can see your creations!

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