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Vegan Chickpea Salad Sandwhich

5 from 3 votes
This is the vegan answer to chicken salad sandwiches! This recipe comes together quickly in a food processor, but if you don’t want to use one then mashing the chickpeas with a potato masher will do the trick. Make sure not to fully mash or blend all of the chickpeas. Having a few un-mashed chickpeas adds texture in your chickpea salad.
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Prep Time 20 minutes
Cook Time 0 minutes
Servings: 6 Servings
Course: Main Course
Ingredients Equipment Method

Ingredients
  

  • 2 19oz cans chickpeas
  • 1/3 cup tahini you can do half tahini half mayo
  • 1/3 cup dijon mustard
  • 2 celery stalks chopped
  • 1/4 cup dried cranberries
  • 1/4 cup pumpkin seeds
  • salt /pepper to taste
  • 1-2 tbsp hot sauce optional
  • 1 lettuce leaf optional
  • 2 slices of bread

Equipment

  • 1 Food Processor or Potato Masher

Method
 

  1. Drain and Rinse canned chickpeas and pat dry.
  2. Add chickpeas to a food processor along with tahini and dijon mustard and pulse until most of the chickpeas are mashed. Transfer to a large bowl. If you are using the potato masher method, skip this step.
  3. Lay out the chickpeas on a flat plate and mash with a potato masher, make sure to leave a few chickpeas un-mashed for texture. Transfer to a large bowl and mix in tahini and dijon mustard.
  4. Add celery and hot sauce, pepper and salt to taste and mix well.
  5. Scoop out about 1 cup of the mixture and serve as part of a sandwich using your favourite bread. Optional add ins for your sandwich are lettuce, pickles, jalapenos or sauerkraut.
  6. Store leftovers in an airtight container in the fridge for up to 5 days.