Vegan Chickpea Salad Sandwich (No Mayo!)

This vegan chickpea salad sandwich (no mayonnaise!) is the perfect alternative to tuna salad. Served with avocado and roasted carrots, it’s a great way to make a meal full of tangy flavor. Gluten free, oil free, super easy.

Let’s go back to basics today, folks. As, Truly basic. Because after all, the only thing your heart and soul craves is a sandwich. To be more precise, a vegan tuna mayo sandwich that contains neither tuna nor mayo.

I know this may sound ridiculous. But I promise you will change your mind if you give it a chance. This 100% vegan chickpea salad sandwich is AS Well done, I’ve lost count of how many times I’ve done this lately!

Vegan sandwich with chickpea salad

If you’ve never heard of chickpea salad sandwiches, they’re basically an alternative to tuna mayo sandwiches. I have to say, I’ve never been a big fan of tuna, but this definitely has its own unique, authentic flavor that still works as a great substitute for the original.

I’ve noticed that many recipes for a chickpea salad sandwich use vegan mayonnaise. It’s either store-bought or homemade with cashews, and there’s nothing wrong with that, but my version is a good low-fat version, which is also quicker than making your own mayonnaise. Plus, given the often high price of nut and dairy alternatives, this is a more economical recipe.

The flavors in this vegan tuna salad are incredible! Of course you can eat it alone. But it’s even better sandwiched between two generous slices of gluten-free bread. There’s plenty of acidity, just as you’d expect. The veggies add a nice crunch and you’ll love the chewiness/texture.

What should I put in a vegan chickpea sandwich?

Except, of course, for the key ingredients, this is a very versatile recipe. For example, I added peppers and celery to the chickpea salad. But you can add just about any veggies you like! Lunches like this are perfect for cleaning out the fridge.

I also like to make simple roasted carrots, literally as simple as seasoning them with salt and pepper and sticking them in the oven. This brings a little sweetness and variety. And of course, I think no sandwich is complete without a generous layer of avocado! If you like, you can also add some chunky vegan guacamole to take it up a notch.

Main ingredients and substitutions

Carrots. As I mentioned, I like to add roasted carrots to my sandwich. You can also roast other vegetables, such as zucchini, mushrooms, and onion.

Chickpeas. You can use the canned one or the homemade one, but keep in mind that the former has a softer consistency.

They are yogurt. Make sure it is flavorless and unsweetened.

Nutritional yeast. Pretty much my favorite ingredient for adding “cheesy” nuances to anything.

Apple cider vinegar. Other vinegars, such as rice vinegar and balsamic vinegar, also work.

Garlic.

Cumin.

Celery salt.

Paprika. Optional, but great if you like a little spice.

Capers. This gives the sandwich its typically authentic flavour. You can also use finely chopped gherkins or olives.

Red pepper.

Celery.

Lime juice. Lemon juice works too. I find that using Fresh gives the best results.

Gluten-free vegan bread of your choice, to serve. Check the ingredient list carefully as bread often contains milk or eggs.

Avocado pureeserve.

How to make a vegan tuna sandwich

STEP 1: Preheat the oven to 200 degrees C/400 F.

STEP 2: Arrange the carrots on a sheet of baking paper and season them to taste with salt and pepper. Bake in the preheated oven for about 20 minutes.

STEP 3: Add the chickpeas, soy yogurt, nutritional yeast, apple cider vinegar, garlic, cumin, celery salt, and paprika to a large bowl. Mix and mash about ⅔ of the chickpeas with a fork or potato masher.

STEP 4: Add the capers, red bell pepper, celery and lime juice. Season to taste with salt and pepper, then stir well to combine.

STEP 5: Add a layer of mashed avocado to a slice of gluten-free bread. Then add 3-4 tablespoons of chickpea salad on top and then the roasted carrots. Finish with another slice of bread, then cut it in half and serve.

Tips and tricks for the best chickpea salad

• The chickpea salad will be even better if you let it rest in the refrigerator for a few hours in an airtight container. In total, it lasts about 3-4 days.
• Finely chop the vegetables to make it easier to assemble the sandwich.
• Of course you can eat chickpeas on their own!
• Due to the presence of soy yogurt, I do not recommend freezing this recipe.
• Avoid carrots if you want to have lunch ready in practically 5 minutes!

You will love this recipe!

His…

• Vegan and plant-based, as always.
• Perfect for meal prep.
• A great option for lunch.
• A meal the whole family will enjoy.
• Gluten-free, as long as you use gluten-free bread.
• Made without fancy ingredients.
• Without mayonnaise.
• Plant-based whole foods.
• Without oil.
• Also perfect for surprising guests at parties!

Let me know in the comments: What’s your favorite vegan sandwich combo? If you try this vegan chickpea salad sandwich, be sure to tag me Instagram (@ohmyveggies) so I can see your creations and leave your feedback in the comments below.

Recipe