These Chickpea Salad Sandwiches are a new obsession. It’s the quickest meal to make that is loaded with vegan protein. This vegan egg salad mixture is tangy, slightly sweet and has the perfect texture. This chickpea egg salad literally takes 15 minutes to make. Screw 30 minute meals, 15 minutes is where it’s at. So if you are looking for new lunch ideas or just some new vegan sandwich ideas, this recipe is a MUST.
Why You’ll Love These Vegan Egg Salad Sandwiches
- This vegan egg salad sandwich mixture takes 15 minutes (at the most) to make
- This chickpea egg salad only uses 7 ingredients
- It’s been approved by the Picky Husband who is a normal egg salad fanatic
- Loaded with protein (thanks chickpeas), and has the perfect texture
- It’s a quick and flavourful recipe
How to make Chickpea Salad Sandwiches
This chickpea egg salad literally takes no time at all to throw together. It’s one of those recipes that you are going to want to have in your back pocket. Espescially for those days when the fridge is looking empty. The ingredients used for make this chickpea egg salad are probabaly already in your pantry!
This recipe can easily be a ONE BOWL kind of meal. Add the chickpeas, relish, celery, red onion, and dijon to a food processor and pulse until a flaky consistency forms. You don’t want it completely smooth, but you also don’t want any whole chickpeas left over. So a nice middle ground is best.
Then stir in the vegan mayo. I used Hellmann’s Vegan Mayo because I love the consistency and taste of it. Add in the salt and pepper and then taste it to see if it needs a sprinkle more.
Spread the vegan egg salad mixture onto your favourite bread. The mixture makes enough for roughly 4 chickpea salad sandwiches. It also stores nicely in a sealed container in the fridge for 2-3 days.
I experienced a huge FAIL in the early days of testing this recipe. I thought soft tofu was going to be the best replacement for eggs in this vegan egg salad. But I was wrong. The soft tofu looked the most like a traditional egg salad mixture but after five minutes it because WAY too watery and even with all the add-ins it still tasted like tofu. I think because tofu has high water content already it just makes the mixture too soupy. So that wasn’t going to work.
Chickpeas became the winner. Lately, the Picky Husband has been eating a lot of real egg salad, which is what inspired me to make a vegan version. Because I haven’t actually eaten real egg salad in a LONG time, I knew I needed his honest opinion. Adam actually LOVED this vegan egg salad mixture. He gave me some feedback after I tested it with the chickpeas for the first time. He also tried the tofu version which he DID NOT approve of. And after a few more tweaks with the chickpea salad sandwiches, he gave this veggie sandwich two thumbs up. So for any non-believers out there, the Picky Husband has spoken.
Looking For More Vegan Sandwich Ideas? Check These Out
These chickpea salad sandwiches just might be your new best friend when you are need of a healthy but quick lunch. This chickpea egg salad checks all the boxes when it comes to texture, protein and flavour. Load your veggie sandwich up with this chickpea egg salad, and your favourite fresh veggies. Enjoy a little crunch, a little tang and a whole lot of healthy goodness in each bite.
Chickpea Salad Sandwiches
Ingredients
- 1 can chickpeas (19 fl oz)
- 1 tsp dijon mustard
- 1/4 cup red onion (finely chopped)
- 1/3 cup celery (finely chopped)
- 2 tsp sweet relish
- 1/4 cup vegan mayo (Hellmann's)
- salt and pepper to taste
- bread of choice
Additional Toppings
- romaine
- cucumber
Instructions
- Rinse the chickpeas and add to a food processor.
- Add in the dijon mustard, red onion, celery, and relish (everything except the mayo and salt and pepper). Pulse until a flaky consistency has formed. You don't want the mixture to be completely smooth. Keep some of the texture of the chickpeas but you shouldn't have full chickpeas in the mixture.
- Transfer the mixture to a separate bowl and stir in the mayo and season it with salt and pepper.
- There is enough chickpea salad for roughly 4 sandwiches. Divide evenly among the sandwiches. Top with extra veggies (romaine, cucumber). If you have extras, store the rest in a sealed container for 2-3 days.
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Hi there! I have Bob’s Red mill chickpea flour in hand. Wondering if I can use that instead!?!
Thank you.
Hi Sweta,
I don’t think the flour would work. I think the mixture will be way too dry with the flour. The chickpeas are what mimic that egg-salad texture. so I wouldn’t suggest subbing it out. 🙂
Oh I can’t wait to try these sandwiches. So delicious and healthy!!