Vegan Chickpea Salad Sandwiches
An easy and tasty meal for when it’s just too hot to turn on the oven. Pack it for your next picnic, bring it for lunch, or enjoy as a simple dinner!
  • CourseSandwich
  • CuisineVegan, Vegetarian
Servings
6
Servings
6
Ingredients
  • 115 oz. can chickpeas, drained and rinsed
  • 115 oz. can Cannellini beans, drained and rinsed
  • 2/3cup chopped celery
  • 1cup seedless red grapes, cut in half
  • 2/3cup sliced almonds
  • 2 green onions, chopped
  • 1/4cup vegan mayo
  • 1tsp. Dijon mustard
  • 1tsp. apple cider vinegar
  • 1tsp. maple syrup
  • salt and pepper, to taste
  • bread, lettuce and other desired toppings for serving
Instructions
  1. Add drained chickpeas to a large bowl. Mash half with a fork or potato masher.
  2. Add drained cannellini beans and continue mashing, until about 75% of the bean mixture is mashed. You’ll want to leave some chickpeas and cannellini beans whole for texture.
  3. Add celery, grapes, almonds and green onions.
  4. In a separate small bowl, whisk together mayo, mustard, vinegar and maple syrup. Add to the chickpea mixture.
  5. Stir the chickpea salad with a large spoon until well combined. Add salt and pepper to taste, and mix again.
  6. Serve cold, spread between two slices of your favorite bread. If desired, add toppings like lettuce, sliced cucumber or alfalfa sprouts. Enjoy!
Recipe Notes

Also delicious in a tortilla or with crackers!

 

This recipe is from Mississippi Market’s Plant-Based Recipe Club — a great way to get more plants on your plate!

learn more
Vegan Chickpea Salad Sandwiches
Print Recipe
An easy and tasty meal for when it's just too hot to turn on the oven. Pack it for your next picnic, bring it for lunch, or enjoy as a simple dinner!
  • CourseSandwich
  • CuisineVegan, Vegetarian
Servings
6
Servings
6
Ingredients
  • 1 15 oz. can chickpeas, drained and rinsed
  • 1 15 oz. can Cannellini beans, drained and rinsed
  • 2/3 cup chopped celery
  • 1 cup seedless red grapes, cut in half
  • 2/3 cup sliced almonds
  • 2 green onions, chopped
  • 1/4 cup vegan mayo
  • 1 tsp. Dijon mustard
  • 1 tsp. apple cider vinegar
  • 1 tsp. maple syrup
  • salt and pepper, to taste
  • bread, lettuce and other desired toppings for serving
Servings:
Units:
Instructions
  1. Add drained chickpeas to a large bowl. Mash half with a fork or potato masher.
  2. Add drained cannellini beans and continue mashing, until about 75% of the bean mixture is mashed. You'll want to leave some chickpeas and cannellini beans whole for texture.
  3. Add celery, grapes, almonds and green onions.
  4. In a separate small bowl, whisk together mayo, mustard, vinegar and maple syrup. Add to the chickpea mixture.
  5. Stir the chickpea salad with a large spoon until well combined. Add salt and pepper to taste, and mix again.
  6. Serve cold, spread between two slices of your favorite bread. If desired, add toppings like lettuce, sliced cucumber or alfalfa sprouts. Enjoy!
Recipe Notes

Also delicious in a tortilla or with crackers!

 

This recipe is from Mississippi Market's Plant-Based Recipe Club — a great way to get more plants on your plate!

learn more

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