share this /

This Chickpea Salad Sandwich is designed to staunch all your sandwich cravings. Full stop. I mean, what’s not to like? You mean the fact that it’s not chicken or tuna? Yeah, I know for some folks avoiding meat, it can sort of suck not being able to eat the things we grew up eating. But, […]

post highligts

Chickpea Salad Sandwich

Food

This Chickpea Salad Sandwich is designed to staunch all your sandwich cravings. Full stop. I mean, what’s not to like? You mean the fact that it’s not chicken or tuna? Yeah, I know for some folks avoiding meat, it can sort of suck not being able to eat the things we grew up eating. But, I gotta tell you—I chowed down on this sandwich and didn’t miss a GD thing. And, my stomach was a lot happier about the whole thing too—no dairy, no heavy dressings, and plenty of healthy fibers and protein in my chickpeas!

But here’s the secret to this sandwich—grape jam.

WHUT?

I know. Grape jelly has no place in a savory salad sandwich! It belongs exclusively with its soulmate, PB! This is downright sacrilegious and unAmerican to boot!

Keep your pants on.

This is the itty bitty of “Korean” in this Korean Vegan recipe. This Chickpea Salad Sandwich is a take on the various sandwiches you can buy at one of those impossibly adorable cafes in Korea. You know—where all the sandwiches are individually prepared and packaged and you have to place them on a tray with a pair of tongs? And it works. You may not think it will, but give it try. The sweetness allows your tastebuds to truly appreciate the combo of flavors in the salad, in a way they simply would not if it was all savory savory savory.

So give this Chickpea Salad Sandwich a try! It’s easy to make, delicious, good for you, and just a little big weird. But in the best possible way.

Chickpea Salad Sandwich

Ingredients
  

  • 1 can cooked chickpeas or use 1 3/4 cups
  • 1/4 medium red onion diced
  • 1/2 large carrot diced
  • 1/8 each red bell pepper diced
  • 1 stalk celery diced
  • 1/8 cup leeks diced
  • 9 bread pickles diced
  • 1 1/2 Tablespoons vegan sour cream
  • 1 1/2 Tablespoons hummus
  • 1/2 Tablespoon mustard
  • 1/2 lemon juice
  • 1/2 teaspoon paprika
  • salt
  • pepper
  • 1/2 teaspoon maple syrup
  • 12 slices favorite sandwich bread
  • 6 teaspoons grape jam

Instructions
 

  • Throw everything (except for jam and bread) into a large bowl and mash it up with pestle or masher or fork.
  • pread jam on 4 slices of bread. Place another slice of each of these. Top with chickpea salad and another slice of bread. Slice in half before serving.
Tried this recipe?Let us know how it was!
CHECK IT OUT

IF YOU WANT TO EAT AMAZING VEGAN FOOD, I AM HERE TO HELP.

This meal planner was built for you.
THE KOREAN VEGAN MEAL PLANNER IS HERE.
read the comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




  1. Brandy says:

    Is it an illusion that the sandwich appears to have 2 different fillings?:-). And are “bread pickles” sweet or sour:-)? I cant wait to try this! Oh also: “mustard” dry or prepared?????

    • the.krn.vegan@gmail.com says:

      HA,these are great questions Brandy! For some of the layers, I slid in a JustEgg omelette. 🙂 As to bread pickles, they are definitely on sweet. You can always use something like cornichons if you like something more sour than sweet. And prepared mustard–like plain old yellow mustard. 🙂

CHECK IT OUT

IF YOU WANT TO EAT AMAZING VEGAN FOOD, I AM HERE TO HELP.

This meal planner was built for you.
THE KOREAN VEGAN MEAL PLANNER IS HERE.