Vegan Chickpea Salad Sandwiches

If you’re looking for a vegan tuna salad replacement in your diet, then look no further than this easy, healthy recipe for Vegan Chickpea Salad Sandwiches. Flavored with sea vegetables and fermented pickles, this chickpea-based sandwich filling is a perfect plant-powered replacement for tuna salad in vegan sandwiches and green salads. Rich in protein, fiber, and other essential nutrients, these Chickpea Salad Sandwiches also provide a helping of healthy bacteria, compliments of the fermented pickles—they possess live bacteria and are increasingly available in natural food stores. These healthy sandwiches are really one of my favorite recipes from my book Plant-Powered for Life. Serve up these veggie sandwiches as one of your next vegan lunch ideas.

Check out my video on how to make this recipe here.

Vegan Chickpea Salad Sandwiches

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(9 votes, average: 5.00 out of 5)
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5 from 9 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 15 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

Flavored with sea vegetables and fermented pickles, these healthy, delicious Vegan Chickpea Salad Sandwiches are a perfect plant-based replacement for tuna salad sandwiches in your meals.

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Ingredients

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• 12 slices of whole grain bread (e.g., rye, whole wheat, gluten-free multigrain)
• 1 (15-ounce) can chickpeas, rinsed and drained (or 1 3/4 cups cooked)
• ¼ cup finely diced celery
• 2 tablespoons finely diced white onion
• 1/3 cup finely diced fresh fermented pickles (with live active cultures)
• 1 medium carrot, shredded
• 2 tablespoons chopped fresh parsley
• 1 tablespoon capers, rinsed and chopped
• 2 tablespoons seaweed granules
• 3 tablespoons reduced-fat plant-based mayonnaise
• ½ teaspoon prepared yellow mustard
• ½ teaspoon miso paste
• 1 tablespoon fresh lemon juice
• ½ teaspoon reduced sodium soy sauce
• ½ teaspoon nutritional yeast

Toppings

• 6 romaine lettuce leaves
• 2 medium tomatoes, sliced
• 12 slices fresh fermented pickles, drained

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Instructions

1. Preheat the oven to 375 F. Arrange the bread on a baking sheet and toast in the oven for 5 to 8 minutes, until lightly browned, or use a toaster.
2. Meanwhile, in a medium bowl, mash the chickpeas with a potato masher into a chunky paste.
3. Mix in the celery, onion, pickles, carrot, parsley, capers, and seaweed.
4. In a small bowl, make the dressing by mixing together the plant-based mayonnaise, mustard, miso paste, lemon juice, soy sauce, and nutritional yeast until smooth.
5. Stir the dressing into the chickpea mixture.
6. To make a sandwich, spread ½ cup of the filling across 1 slice of toasted bread. Top with 1 lettuce leaf, 2 slices of tomato, and 2 additional pickle slices. Top with another slice of bread. Continue until you have 6 sandwiches. Slice them in half diagonally and serve immediately.

Notes

You may substitute a whole grain pita or buns for the bread, or omit the bread and serve the salad on a bed of lettuce greens.

If you do not plan on making all of the sandwiches at one time, make only the sandwiches desired and store the leftover filling in an airtight container in the refrigerator for up to 3 days.

This recipe is from Plant-Powered for Life by Sharon Palmer, MSFS, RDN

• Prep Time: 12 minutes
• Cook Time: 8 minutes
• Category: Entree
• Cuisine: American

Nutrition

• Serving Size: 1 sandwich
• Calories: 395
• Sugar: 10 g
• Sodium: 623 mg
• Fat: 9 g
• Saturated Fat: 2 g
• Carbohydrates: 67 g
• Fiber: 9 g
• Protein: 15 g
• Cholesterol: 0 mg

For other plant-based sandwich recipes, check out some of my favorites:

Double Chickpea Vegetable Pitas
Sriracha Sesame Breakfast Tofu Sandwich
Easy Zucchini Tomato Sandwich
Vegan BLTA Sandwich
Best Sunflower Seeds Sandwich Wraps