Name: Chickpea Salad Sandwich [vegan]
Prep time: 5 min
Total time: 5 min
Ingredients: 400 g can chickpea; 1/4 small red onion; 1 garlic clove - crushed; 1 Tbsp tahini; 4 sundried tomatoes in oil; 30 g artichoke hearts in oil - from a jar; 4 tsp capers; 1 tsp cider vinegar; 1/2 tsp ground cumin; 1 generous tablespoon freshly chopped basil; 2 tsp Dijon mustard; lemon juice to taste; 4 slices of your favourite bread; small handful of salad leaves

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This vegan Chickpea Salad Sandwich makes the perfect meat-free lunch.

Chickpea Salad Sandwich [vegan] by The Flexitarian

This vegan Chickpea Salad Sandwich makes the perfect meat-free lunch. Bursting with plant-based goodness, it is hearty and satisfying.

Busy morning and in a rush? This recipe only takes 5 minutes to make so you can take it to work or add it to the kids’ lunchboxes.

So tasty, it is loaded with plant-based protein and the scrumptious flavours of sundried tomatoes, artichoke hearts, and capers.

I love eating this chickpea salad sandwich with seeded bread and always add a few salad leaves on top. The spread is also delicious on pitta bread or crackers.

The quantities are enough to make two sandwiches. The chickpea salad will keep for up to 3 days in an airtight container in the fridge.

You can find additional sandwich recipe inspiration here.

Chickpea Salad Sandwich [vegan]

This vegan Chickpea Salad Sandwich makes the perfect meat-free lunch.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 5 mins

Cook Time 0 mins

Total Time 5 mins

Course Kids’ Lunchbox, Lunchbox, Quick & Easy, Sandwiches & Wraps

Cuisine English

Servings people

Calories 414 kcal

Equipment

fork or potato masher

Ingredients

400 g can chickpea
1/4 small red onion
1 garlic clove – crushed
1 Tbsp tahini
4 sundried tomatoes in oil
30 g artichoke hearts in oil – from a jar
4 tsp capers
1 tsp cider vinegar
1/2 tsp ground cumin
1 generous tablespoon freshly chopped basil
2 tsp Dijon mustard
lemon juice to taste

TO SERVE :

4 slices of your favourite bread
small handful of salad leaves

Instructions

With a fork or potato masher, smach drained chickpeas until you have a chunky paste.
Slice very finely red onion, capers, sundried tomatoes and artichoke hearts.
Add to mashed chickpeas. Mix in together the rest of the ingredients, adjusting seasoning if needed.
Make two sandwiches, sharing the chickpea salad evenly and adding some salad leaves as garnish.

Nutrition

Serving: 300gCalories: 414kcalCarbohydrates: 60gProtein: 18gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 1094mgPotassium: 558mgFiber: 13gSugar: 4gVitamin A: 279IUVitamin C: 11mgCalcium: 176mgIron: 6mg

Keyword chickpeas, sandwich

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

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