Fructose Free Vegan Chickpea Chicken Salad Sandwich
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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
Ingredient noteThis recipe uses only a small amount of tomato per serving, which keeps the fructose load low and makes it likely Low Fructose. If you prefer to always avoid tomato, please tap it and change its rating to Red.
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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