A lot of people ask what plant-based lunches I rely on. In the past, when I ate more meat it did feel easier to just throw chicken on a salad or make a sandwich and call it a day. But plant-based lunches can be just as easy – like this Chickpea Salad Sandwich! It’s so easy to throw together at the beginning of the week so that you have something on hand to grab for a quick lunch.
The base of the Chickpea Salad Sandwich is of course, chickpeas. But it also includes artichoke hearts. I got this idea from Blissful Basil’s Vegan Mediterranean Un-Tuna Salad where she uses the artichoke hearts to mimic the flakiness of tuna salad. It’s genius and I also love that it bulks up the salad a bit with some extra veggies. The rest of the veggies get tossed in and combined with flavors reminiscent of a classic chicken salad – mayo, mustard, hot sauce, and lemon. This is also a recipe you could adapt to make your own version of. I’m thinking a Buffalo Chickpea Salad Sandwich is in my future? Yum!
You can serve it in a sandwich as the title suggests or you can also serve it on toast, with crackers, in a salad, or on it’s own! It will take you 15 minutes to make and you’ll have a delicious lunch all week!
Chickpea Salad SandwichCourse: Main, LunchDifficulty: Easy
1 15 oz. canned or cooked Chickpeas
1 12 oz. jar of Artichoke hearts
2 ribs (sticks) of celery, finely chopped
½ small red onion, finely chopped
½ cup non-dairy mayo
¼ cup pickles, chopped
1 tablespoon yellow mustard
1 teaspoon hot sauce
½ lemon, juiced
½ teaspoon salt
¼ teaspoon pepper
Fresh herbs such as dill or parsley for topping
Bread, toast, crackers, or salad for serving (optional)
- Place chickpeas and artichoke hearts in the food processor and pulse until a flakey texture is achieved (see image for reference).
- In a large bowl, combine chickpea and artichoke mixture with remaining ingredients. Stir well to combine. Taste and adjust flavor as desired.
- Serve on a sandwich, atop leafy greens, or with crackers.
- Keeps well in the fridge for 4-5 days.
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