Chickpea salad sandwiches are my vegan alternative to chicken salad sandwiches, and they are SO good it’s addictive!
This was my first creation after I started eating vegan and it’s been a staple in my diet ever since. It’s so easy to change and modify, this recipe can be enjoyed in countless different ways.
As always, my recipes are more of a loose guideline than an actual set of rules. I am the queen of improvisational cooking, and this recipe was something I stumbled upon by throwing a bunch of stuff into a bowl. However, I’ve made it six different ways and never regretted it. It’s always delicious!
Ingredients?! Just use what you have available.
You can use whatever veggies you have available, in whatever combination is pleasing to you. As vegan superstar Tabitha Brown would tell you, “that’s your business.”
For my vegan chickpea salad, I like to include:
- Chickpeas (garbanzo beans)
- Bell peppers
Sometimes I throw in other ingredients, like olives, dill pickles or green onions.
A lot of this recipe depends on your personal preference. What flavors do you like? What textures? What tastes good to you?
I personally think all of these things would be great additions:
- Seeds (especially sunflower)
- Tomatoes (especially cherry)
This vegan chickpea salad is so easy to assemble.
As for myself, I like to chop the veggies very small, so that everything is a consistent size and there aren’t any big chunks. We chop it up fine, toss it with the chickpeas, and mix it all together.
Pour a sauce over it and stir it together. I prefer a vegan ranch, an Italian dressing, garlic herb sauce, spicy mustard, or this delicious vegan poppyseed dressing I’ve found recently. You can use whatever flavors you like best; experiment and make it your own!
Refrigerate it. In my experience, it tastes best the next day and will last for several days in the refrigerator.
When you’re ready to eat, it tastes delicious stuffed into a pita bread or served on bread. I’ll be honest, though, sometimes I eat it all by itself because it’s just that good.
Make it once, eat it all week.
One of the reasons this is my favorite recipe is because it saves well. I can make it on Monday, and eat it for lunch every day while I’m at work. It’s so much more convenient than having to make a full meal every day.
Change up the flavors.
Since I’ve been eating this almost every day for three weeks, I’ve enjoyed changing the flavor periodically. It’s easy to do by adding seasonings, omitting or adding ingredients, or substituting the sauce for something new. This vegan chickpea salad is incredible versatile and pairs well with almost every flavor.
As you’ve probably noticed, I’m still pretty new to the whole vegan concept. If you have favorite go-to recipes, please share them in the comments!