Go Back
+ servings
no tuna chickpea salad sandwich on a chopping board.

No-Tuna Chickpea Salad Sandwich

Course: Main course/ Appetizer
Cuisine: Vegan
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Calories: 245kcal
This vegan chickpea salad sandwich is a great lunchbox option! It's packed with plant-based protein and comes together in just ten minutes.
Print Recipe

Ingredients

  • 1 can chickpeas rinsed and drained
  • 1 nori sheet finely chopped
  • 1 celery stalk finely cubed
  • 1 small red onion finely cubed
  • 1 tbsp capers, finely chopped
  • 1 tbsp Dijon mustard
  • 4 tbsp 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.

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