Chick, peas! Quick & easy vegan chickpea sandwiches!
Chickpeas are one of the most versatile foods and they just happen to be DELICIOUS! They are hearty and full of protein. I like to make a 'chicken' or 'tuna' salad out of them, but you can add all types of spices and ingredients to make them any way you want. Try our Vegetaryn recipes below!
1 c dried organic chickpeas (from bulk section) or 2 15 oz cans organic chickpeas, drained (aka garbanzo beans)
4 c filtered water (for soaking)
4 c salted filtered water (for cooking)
3/4 c organic celery, finely diced
3/4 c red onion, finely diced
1/2 c vegenaise
juice of 1/2 medium-sized lemon
1/2 c aquafaba (broth from cooked chickpeas)
1 tsp Tamari or soy sauce
2 slices of bread (I like sourdough)
- If using canned chickpeas, skip to step 6 in directions below
- If using an Instant Pot pressure cooker, cook on high pressure for 8 minutes and then use quick-release method to release the steam
For Chickpea ‘Tuna’ Salad:
- 1 sheet of Nori seaweed (6 x 8 inches) cut into approximately 1/8“ x 1” inch strips. This provides the fishy flavor making the chickpeas taste like tuna. Optional: Let this cool in the refrigerator for a few hours after making it so the flavors can develop.
For ‘Tuna’ Salad with Dill:
- 3 Tbsp of finely chopped fresh dill or 1 1/2 Tbsp of dried dill
For Curried Chickpea ‘Chicken’ Salad:
- 1 Tbsp of your favorite curry powder
- Rinse chickpeas in a bowl of tap water a few times, agitating with your hand, then remove any debris. Look for any off-color chickpeas and/or possible stones and remove them.
- Place chickpeas in a bowl of filtered water, cover with a towel and place on the counter for at least 8 hours or overnight.
- Agitate chickpeas with your hand, then rinse several times with fresh water. Note: do not cook chickpeas in soaking water.
- Place drained chickpeas into a pot with fresh salted filtered water and bring to a boil. Then simmer on low heat for 25 minutes or until a single chickpea can be easily mashed with thumb and index finger.
- Drain in a colander and let cool for 10 minutes
- Place drained chickpeas in a bowl and mash with a fork, leaving a variety of textures (leave some more mashed than others)
- Fold Vegenaise, lemon juice, celery, and red onion into chickpeas.
- Season with Tamari or soy sauce
- Assemble into sandwich on bread with mayo/mustard, lettuce, and tomato
*For Chickpea ‘Tuna’ Salad:
Add 1 sheet of Nori seaweed (6 x 8 inches) cut into approximately 1/8“ x 1” inch strips. This provides the fishy flavor making the chickpeas taste like tuna. Let this cool in the refrigerator for a few hours so the flavors can develop.
*For ‘Tuna’ Salad with Dill:
Add 3 Tbsp of finely chopped fresh dill or 1 1/2 Tbsp of dried dill
*For Curried Chickpea ‘Chicken’ Salad:
Add 1 Tbsp of your favorite curry powder. Assemble on sandwich with mayo and/or mustard, lettuce, and tomato!
If you try making any of these sandwiches, take a photo, and share with us on Instagram - @vegetaryn!
XO - Taryn