- 15 ounce can, drained & rinsed Garbanzo Beans (Chickpeas)
- 0.25 cup, finely chopped Red Onion
- 2 stalks, finely chopped Celery
- 0.3 cup, finely chopped Apple
- Juice of 1 Lemon
- 3 Tablespoons Mayonnaise
- 0.5 teaspoon Kosher Salt
- 0.25 teaspoon Ground Black Pepper
- Slices of Bread
- A few leaves of Spinach
Fully plant-based chickpea salad sandwich that is packed with veggies and protein.
Who grew up eating tuna and egg salad sandwiches?
No doubt they are yum but not always the healthiest. I wanted to put a new spin on these classic sandwiches, a vegetarian spin that is.
I always have chickpeas on hand as they are a great plant-based source of protein.
Chickpeas are packed with nutrients and helps to support blood sugar levels and also benefits digestion.
For added nutrients, I recommend using a sprouted grain bread.
You can use canned chickpeas or if you have dry chickpeas on hand, be sure to soak them in water for at least 8 hours then drain and cook them in water for 30-45 minute or until they are softened.
I am also using vegan mayo here so it is a vegan friendly recipe.
Make a big batch and have your lunch sorted for the next coming days!
Mash Your Chickpeas
Drain and rinse your canned chickpeas then add them to a large bowl and mash them using a potato masher, cocktail muddler or a fork!
Mash until you can no longer see any whole pieces.
Make the Chickpea Salad Mix
Assemble Your Sandwich