This Chickpea Salad Sandwich from Sam Turnbull’s Fuss-Free Vegan cookbook is exactly that – fuss-free! It makes for an easy and delicious lunch.
If you’re not familiar with Sam, she’s the founder behind the vegan blog It Doesn’t Taste Like Chicken. She’s been cranking out recipes, paired with beautiful pictures, for a few years now! And last year, she came out with her first cookbook: Fuss Free Vegan. It’s a book containing 101 different comfort-food recipes, veganized, so that you can eat all of your favorites.
Along with tasty recipes, Sam also gives tips on how to eat vegan on a budget, stocking your pantry, and menu ideas for a variety of occasions! Some of the other recipes that caught my eye were the Better-than-Bakery Cheddar & Chive Scones, Quick & Easy Pho, and 24 Karat Carrot Cake. Mmmm..
But, today I wanted to focus on another back-to-school-friendly meal that you can pack away in your lunch box or bag! And while the chickpea salad sandwich is a classic at this point, this recipe will totally hit the spot. Customize it with your favorite sandwich toppings and it still comes together in mere minutes. Can’t beat that!
For more quick lunch recipes, check out my recipe index. I just revamped it!
GO-TO CHICKPEA SALAD SANDWICH
“This is hands down my favorite sandwich, and it’s my vegan answer to a tuna or chicken salad sandwich. It’s super easy to make, tastes great, and I almost always have all the ingredients in my pantry and fridge. You can enjoy as-is, or you can layer on some extra veggies. This is such a classic in my house that you’ll often find me forking at leftovers straight from the fridge.”
- 1 can (19 oz chickpeas, drained and rinsed (about 2 cups))
- 3 Tbsp Mayonnaise for Days (page 208 or store-bought vegan mayo)
- 1 Tbsp Dijon mustard (check for gluten-free, if necessary)
- 2 tsp capers (optional)
- ¼ tsp salt
- ¼ tsp black pepper
- 2 stalks celery (chopped)
- ¼ red onion (chopped)
- 8 slices of bread or 4 tortillas (gluten-free, if preferred)
- Toss the chickpeas, mayonnaise, mustard, capers, salt, and pepper into a food processor and pulse to combine until the chickpeas reach a nice mashed texture, but not puréed.
Alternatively, you could do this with a fork or potato masher if you don’t have a food processor. Add the celery and red onion and pulse a few more times just to incorporate, or stir to mix in. Pile on top of bread or a tortilla. Top with extra veggies of your choice if you wish.
Excerpted from Fuss Free Vegan: 101 Everyday Comfort Food Favorites, Veganized. Copyright © 2017 Samantha Turnbull. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
This book was sent to me by the publisher, to feature. I have not been compensated for this post, I just like supporting fellow authors!