This is the perfect whole food plant-based version of the classic chicken salad with all the flavours and textures and none of the chicken. Now you can make a chickpea salad sandwich whenever you want. Make a big batch and eat it all week! Partner these with some Crispy Oil-Free French Fries and you've got a power-packed lunch!
I’ll be honest - I never liked chicken salad, but I love this sandwich. I love it sooooo much.
If you’re anything like my family this might quickly become your favourite lunchtime meal. Make a batch for a party or yourself to eat over the week!
A lovely addition, but not crucial, is the smoked almonds I’ve got below. They honestly take almost no time to whip up and you can make a huge batch to use on other things - they’re especially great in salads.
Nutritional info below is based only on the filling since there’s so much variation in different breads, and I didn’t want to assume you’d make the almonds. You’ll figure it out! You can even omit the bread all together and eat this on its own. I’ve put it inside of lettuce and made little wraps out of it. Delicious. However you want to make a chickpea salad sandwich is totally on you - just smash it into your face!
If you’ve been looking for a vegan plant-based swap for your chicken salad sandwich here’s a quick, healthy, and delicious recipe for how to make a chickpea salad sandwich. Your mouth will thank me.
Heat your over to 350 F.
You’re going to make your smoked almonds. (Look, you can skip this step entirely and just use regular chopped almonds (or another nut) but these are delicious. Do yourself a favour and make a big batch - you can add ‘em to lots of stuff and they keep forever in an airtight container).
Mix all the liquid ingredients for the smoked almonds into a container and combine the nutritional yeast, paprika, and garlic powder into a separate bowl. Grab the almonds and add them to the liquid bowl, stir it together and make sure that the almonds are coated. Scoop them out and add to the other bowl and toss ‘em around till they’re all covered the fuck up. Scoop ‘em again and spread out onto the baking sheet. Toast ‘em for 10 minutes, then stir ‘em around and put them back for another 5 minutes. Take them out and let them cool a bit. Seriously, you can burn your mouth on them if you’re too anxious.
While you’re cooking your almonds, add the chickpeas, avocado, and lemon juice together into a big bowl and mash the ever-loving-heck out of them. Fold in the onion, dill, celery, hot sauce, salt and pepper. Mix and mix till it’s all combined nice like. That’s it!
Once the almonds have cooled chop ‘em up and add to the mixture.
Toast your bread-type-things (unless you’re doing it in a wrap, obviously) and spread that beautiful mixture out and add whatever toppings you want. It’s best to eat this the day it’s made, but it’ll keep in the fridge - it just might lose some of its crunch.
Smash into your mouth. Enjoy!
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
ADDITIONAL TOPPINGS:
You can really go to down here, but what we like is:
Mustard
Sliced Pickles
Tomatoes
Lettuce
Sprouts
