Vegan Chickpea Salad Sandwiches
Ingredients
The sandwich filling
-
12
slices
whole grain bread
-
1
15-ounce can
chickpeas, rinsed and drained
-
¼
cup
finely diced celery
-
2
tablespoons
finely diced white onion
-
1/3
cup
finely diced fresh fermented pickles
-
1
medium
carrot, shredded
-
2
tablespoons
chopped fresh parsley
-
1
tablespoon
capers, rinsed and chopped
-
2
tablespoons
seaweed granules
-
3
tablespoons
reduced-fat plant-based mayonnaise
-
½
teaspoon
prepared yellow mustard
-
½
teaspoon
miso paste
-
1
tablespoon
fresh lemon juice
-
½
teaspoon
reduced sodium soy sauce
-
½
teaspoon
nutritional yeast
Toppings
-
6
leaves
romaine lettuce
-
2
medium
tomatoes, sliced
-
12
slices
fresh fermented pickles
Instructions
- Preheat the oven to 375°F and toast the bread for 5 to 8 minutes.
- In a medium bowl, mash the chickpeas into a chunky paste.
- Mix in the celery, onion, pickles, carrot, parsley, capers, and seaweed.
- Prepare the dressing by combining mayonnaise, mustard, miso, lemon juice, soy sauce, and nutritional yeast until smooth.
- Stir the dressing into the chickpea mixture.
- Spread ½ cup of filling on one slice of toasted bread, add lettuce, tomato, and pickles, then top with another slice of bread.
- Repeat to make 6 sandwiches, slice them in half, and serve immediately.
Nutrition Facts (estimated)
Servings
6
Calories
395
Total fat
9g
Total carbohydrates
67g
Total protein
15g
Sodium
623mg
Cholesterol
0mg
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