Total cooking time: 5 minutes | Serves: 2 | Easy
- 1 can chickpeas, drained
- 30g vegan mayo
- 1/2 tsp turmeric
- 1/2 red onion, diced
- 1 clove garlic, minced
- Salt and black pepper to taste
4 slices sourdough bread
Pulse all ingredients in a blender until well-incorporated and broken down, but not totally mushy. You can easily store the chickpea salad in the fridge for up to 5 days.
The chickpea salad tastes especially nice on toasted sourdough, but you can also spread it on bagels, seeded rolls and more! We’ve kept the toppings pretty minimal for this chickpea salad sandwich, and only added some iceberg lettuce, cucumbers slices and tomatoes, but you can use any toppings you like.
Here are some more topping ideas:
- Shredded carrots
- Spring onions
- Iceberg lettuce
- Sun-dried tomatoes
Looking for more easy vegan lunch recipes?
This chickpea salad sandwich is so easy, it’s perfect for a quick weekday lunch as well as for vegan beginners. If you’re looking for more inspiration, here are a few more easy lunch recipes:
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