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  • Payton Pinsky

Chickpea Salad Sandwich | Vegan Lunch Ideas

This vegan take on the classic "egg salad sandwich" is sure to entice your taste buds and keep your belly nice and full. It only takes a few minutes to make and can last in the fridge for up to 5 days! The perfect lunch prep for a busy week. Let's get cooking!

Ingredients: 1 14oz Can Chickpeas/Garbanzo Beans (drained)

2 Tbs Vegan Mayo

1 1/2 Tbs Dijon Mustard

1/2 Tbs Maple Syrup

Green Onion (as much or as little as you like)

Dill Weed

Garlic Salt

Onion Powder


  1. Drain your can of chickpeas and add them to a medium sized mixing bowl. Using a fork or potato masher, mash the chickpeas until only a few larger chunks remain.

  2. Mix in your mayo, mustard, maple syrup, and green onions. Mix until well combined.

  3. Season to your tasting and mix until well combined.

  4. Serve on your bread of choice and enjoy!

Suggested toppings: Spinach or leafy greens, tomato, more mayo or mustard.

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