No-Tuna Chickpea Salad Sandwich
This vegan chickpea salad sandwich is a great lunchbox option! It's packed with plant-based protein and comes together in just ten minutes.
Serving: 4
Calories: 245kcal
Ingredients
- 1 can chickpeas, rinsed and drained
- 1 nori sheet, finely chopped
- 1 celery stalk, finely cubed
- 1 small red onion, finely cubed
- 1 tablespoon capers, finely chopped
- 1 tablespoon Dijon mustard
- 4 tablespoon vegan mayonnaise
- Sea salt and freshly-crackedfreshly cracked black pepper
- 8 slices sandwich bread
- 1 large tomato, sliced
- 4 butter lettuce leaves
- 1 Handful of baby greens or sprouts
Instructions
- Place the chickpeas in a large bowl, and mash them through with a potato masher or a fork.
- Add in the chopped nori, celery, onion, capers, Dijon mustard and vegan mayonnaise, and mix all ingredients until combined.
- Taste the salad and adjust seasoning by adding a generous pinch (or to taste) of sea salt and freshly-crackedfreshly cracked black pepper.
- Arrange the lettuce leaves, tomato slices and baby greens on top of four 4 bread slices. Divide the chickpea salad on top of the veggies and top them with the remaining slices of bread.
- Store leftover chickpea salad in an airtight container, and refrigerate up to 3 days.
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Nutrition
Calories: 245kcal | Carbohydrates: 30g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 428mg | Potassium: 218mg | Fiber: 3g | Sugar: 5g | Vitamin A: 796IU | Vitamin C: 7mg | Calcium: 149mg | Iron: 2mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.