Chickpea Salad Sandwich with Crispy Lettuce
Chickpea Salad Sandwich with Crispy Lettuce combines of your favourite parts of an egg/tuna/chicken salad. Creamy chickpea filling with crunchy, sweet apple and celery and tangy capers. You’ll eat this dish so quickly that you’ll forget it’s all legumes.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 sandwiches 1x
- Category: Sandwiches
- Method: No Cook
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 398ml can chickpeas, drained and rinsed. Reserve aquafaba for use in other recipes such as these here
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2 celery stalks, finely diced
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¼ cup red onion, finely diced
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1/3 cup of sweet apple, small diced
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¼ of capers or chopped pickle
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1 garlic clove, minced
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2 tbsp of nori flakes (optional)
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4 tbsp of vegan mayo
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1 tbsp Dijon mustard
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3 tsp apple cider vinegar
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¼ tsp sea salt or salt and pepper to taste
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Butter lettuce and cucumbers
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4 sandwich buns
Instructions
- In a large bowl, mash the chickpeas with a fork or potato masher until flaked in texture. Stir in the celery, onion, apple, capers and garlic and nori flakes (if using).
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In a small bowl whisk together vegan mayo, Dijon mustard, apple cider vinegar and salt and pepper. Add to chickpea mixture and stir until thoroughly mixed. Taste and adjust seasoning if needed.
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To serve open the center of the buns, add a large scoop of chickpea salad to one half. Top with butter lettuce and serve with sides of spiralled cucumber.
Notes
I use this spiralizer for the cucumbers
Find it online: https://susancooksvegan.com/chickpea-salad-sandwich/