Anti Inflammatory Vegan Chickpea Chicken Salad Sandwich
Total time15 min
Prep time15 min
Cook time0 min
4.7(18)
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Learn more →Ingredients
4 servings
For the filling
- 2 cans (15 oz each) chickpeas, drained and rinsed
- ⅓ cup vegan mayonnaise
- 1 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- 2 stalks celery, finely diced
- 3 tbsp dill pickles, finely diced
- 2 tbsp red onion, finely minced
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp smoked paprika
- salt and pepper, to taste
For serving
- 8 slices vegan bread
- 4 leaves romaine or butter lettuce
- 1 medium tomato, sliced
Instructions
- 1
Add the drained chickpeas to a large bowl. Using a fork or potato masher, mash them until most are broken down but the mixture still has noticeable chunks — aim for a texture similar to roughly chopped chicken salad, not a smooth paste.
- 2
Add the vegan mayonnaise, Dijon mustard, and apple cider vinegar to the bowl and stir to combine.
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