There are lots of recipes out there for chickpea salad sandwiches, and I have tried many. This one is a little different for two reasons.
1) This recipes uses dried chickpeas that have been soaked/rehydrated rather than canned chickpeas (which are still totally ok, by the way).
2) Rather than mayo, this recipe uses oil-free savory cashew cream (although you can use a ripe avocado, or favorite vegan mayo will still work just fine too).
INGREDIENTS
- 1 cup dried chickpeas (soaked in filtered water for 8 hours, then rinsed and drained*)
- 1/2 cup Savory Cashew Cream (or 1 ripe avocado**)
- 1 shallot or 1/2 small red onion (peeled and chopped into large dice)
- 2 ribs of celery (cut into 2 inch chunks)
- Salt to taste (I love Herbamare)
- 8 slices whole grain sandwich bread
OPTIONAL TOPPINGS:
- Sprouts
- Tomato
- Pickles
- Lettuce
- Shredded carrots
INSTRUCTIONS
- In a food processor, pulse all ingredients except bread a few times until the chickpeas have broken down a bit but still have some texture, and the shallot and celery are finely chopped. Season with salt to taste, and layer inside toasted whole grain bread with the toppings of your choice, such as sprouts, tomato, and pickles. Makes at least 4 sandwiches, and the filling can be stored in the refrigerator for up to 3 days.