I make quite a few chickpea salad sandwiches.
The main reason why is that I used to love a good tuna fish salad sandwich. It really was my go-to lunch, and I really miss the ease of that type of meal. Enter chickpeas - canned and ready to be dressed up with vegan mayo and spices. I do like this version, but next time I think I'll add more pickled jalapeno to the mayo. I made up for it by adding more on the sandwich to serve.
Source: Vegan Richa | Serves: 2 | Time: 20 min (with soaking)
Changes
No red bell pepper in the salad
Doubled the amount of celery
1 whole jalapeno in the salad
Ingredients
Vegan Mayo
1/4 cup raw #cashews soaked in hot water for 15 mins
1 tsp lemon juice
¼ tsp salt
¼ tsp garlic powder
1 tbsp nutritional yeast
4 slices pickled jalapeno
2-3 tbsp water
Salad
15 oz can of #chickpeas
1/2 cup chopped celery
2 tbsp chopped green onion
¼ tsp black pepper
2 tbsp chopped fresh #jalapeno
To Serve
Bread (I toasted some whole wheat)
Greens (I added #spinach)
More pickled jalapeno
Instructions
Blend all the mayo ingredients together and set aside.
Add the chickpeas to a bowl and mash them a bit to get more of a tuna / chicken salad texture. Add remaining salad ingredients, and mix to combine well.
Now add the mayo and again mix to combine well.
Slather the salad on bread with greens and pickled jalapenos. Enjoy!