Chickpea Salad Sandwiches
The easiest vegan lunch: mashed chickpeas with mayo, carrots, celery, and onion flakes. Ready in 10 minutes, no cooking required.
Ingredients
- 1 1/2 cups cooked chickpeas (a 15 oz can rinsed and drained)
- 1/4 cup vegan mayo homemade or storebought
- 1 pc medium carrot peeled and very finely chopped (almost minced)
- 1 stalk celery finely chopped
- 2 tablespoons onion flakes
- Salt and pepper to taste
For the sammiches:
- Sliced tomatoes
- Romaine lettuce
- Whole wheat bread
- Extra mayo for a’spreadin
Instructions
- In a mixing bowl, use an avocado masher or a strong fork to mash the chickpeas well. They should retain some of their texture and not appear pureed. A few whole ones left are ok.
- Mix in the mayo and give a few more mashes. Mix in the carrot, celery and onion flakes. Add salt and pepper to taste. Assemble into sandwiches, toasted or not, and serve sliced in half.
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