Chickpea Salad Sandwich
2 slices whole wheat bread
chickpeas
mustard
soy mayonnaise
pickle relish
vegan soy cheese, optional
lettuce, optional- i like the spring greens mix
tomato slices, optional
fresh ground pepper
When I became vegetarian, i missed the weirdest things, and one of those things was chicken and tuna salad sandwiches. This is a good substitute, because with the mustard, mayonnaise, and relish, you can hardly tell what the main ingredient is anyway. Non-vegetarians will like it too!
Put the chickpeas, mustard, mayonnaise, and pickle relish (or whatever you would typically make meat salads with) in a bowl and mash with a fork into a lumpy consistency (should have texture, not smooth like hummous). Put cheese on one slice of vegan bread spoon chickpea salad over it. Top with lettuce and tomato slices and add pepper to taste. Put other slice of bread on top to close sandwich and slice in half from corner to corner. Yummy... enjoy! ;)
SO HOW'D IT GO?
Followed this recipe exactly, but added my secret ingredient -- a dash of celery salt. Yummy for a sandwich and when you just don't feel like cooking.
this is my quick go to sandwich! filling and nutritious.
This was so good!!! It was even better after I let it sit for 24 hours in the fridge. My mother has gone crazy over it, too- Which is really exciting. We've been snacking on it the last few days. I've had some yellow onions sitting around and chopped up 1/4 cup to add- WAAAAY too much onion flavor but I still enjoyed it- Just couldn't leave the house all afternoon for fear of breathing on someone :)
Regardless, this was great and good for the budget!
This recipe is a staple for me. I make my own tofu mayo. I throw whatever veggies I have around into the food processor and finely chop them and add to the mix. Usually use carrots, celery, garlic, red pepper and onion. Last time I made it I chopped up slivered almonds and it put it over the top. Taste great on bread or crackers, straight out of the bowl or on a salad. Friends at work always ask for the recipe. Very versatile.
i just made this and used mayo, dijon mustard, olives, cayenne pepper, sea salt, fresh ground pepper and a squirt of hot sauce. served it on whole wheat toast with sprouts and tomato. AMAZING!
Hey secondbase! Did you make enough to share? 8-)
I eat the heck out of this stuff. There for awhile I was making it every week for lunch. Now I'm on a soup kick (and its summer - 90 outside, I dont understand myself sometimes :-D)
This recipe was really good. To me, it did sort of taste like tuna salad, but without the repulsive aftertaste. I grew up with tuna salad having celery, so next time I make this (which will be soon) I'm going to add celery.
Great recipe...!! ;)b I put all of ingredients in blender..exchanging pickle relish for dill chips..turned out great!! Even my picky children liked this recipe!!!
You could use less veg'aise by subbing some soft or silken tofu blended up w/ a bit of apple cider vinegar or lemon juice, salt, pepper. You might have to play around w/ the other flavors, like adding a bit more of them,garlic, oniion, etc. ...and maybe even a dash of sweetness? i always think veg'aise hasa bit of sweetness,so maybe just a dash of agave?
This recipe is fabulous! I have made it twice in the last 3 days! :P
My kids love it too! We have decided it has the texture of egg salad, but the flavor of tuna salad--which is just fine with us. My oldest requested a double batch for lunch tomorrow! Thanks for this one that will be a staple from now on.
As an aside, I haven't tried it yet, but I am thinking that this would be great in a lettuce wrap...anyone have any ideas on how to keep it creamy without all the cal's of the mayo substitute?
This recipe is fabulous! I have made it twice in the last 3 days! :P
My kids love it too! We have decided it has the texture of egg salad, but the flavor of tuna salad--which is just fine with us. My oldest requested a double batch for lunch tomorrow! Thanks for this one that will be a staple from now on.
As an aside, I haven't tried it yet, but I am thinking that this would be great in a lettuce wrap...anyone have any ideas on how to keep it creamy without all the cal's of the mayo substitute?
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