Chipotle Chickpea Salad Sandwiches

Chipolte Chickpea Salad Sandwich

I was never a huge fan of chicken salad growing up, so I am not sure where my urge to make vegan chickpea salad sandwiches came from.  Maybe because chickpeas are way more delicious to me than chicken ever was, and I can make my own plant based mayo (I was never a fan of mayo until I made the vegan type).  So, I decided to give it a try. I didn't want just plain salad though, I wanted something kicked up a notch.  So, I ended up making a spicy chipotle mayo that was right up my alley.

Chipolte Chickpea Salad Sandwich 1

I made the mayo with a base of cashew and coconut to make it extra creamy, and added in plenty of chipotle for a big kick.  It was pretty tasty, and if thinned out I think it would make wonderful salad dressing for some roasted veggies as well.  But I mixed it in with my chickpeas and some chopped veggies, tossed it on some sprouted bread with tomatoes and lettuce and voila!  Something that I enjoyed way more than the chicken salad I had tried as a kid that was nothing special.  This was delicious!  And no chickens were harmed it the process which makes me happy too.

  Chipolte Chickpea Salad Sandwich 4

Chipotle Chickpea Salad Sandwiches

Makes 2

Chipotle Mayonnaise:

1 can full fat organic coconut milk
1/2 cup raw cashew butter
1/4 tsp sea salt
1/2 tsp chipotle powder
1/2 tsp ground black pepper
1 garlic clove
1 Tbsp cider vinegar
1 tsp guar gum

Salad:

1 1/2 cups cooked chickpeas

2 stalks celery, diced

1 medium carrot, shredded or cut julienne

2 scallions, sliced

1 small bell pepper, diced

1 tomato, sliced

lettuce leaves

sprouted bread, or your choice of bread

For the mayonnaise, combine all ingredients in a blender and blend until smooth. You will have a bit extra after the recipe, so just save in the refrigerator in a jar for another use.

To make the salad, combine the chickpeas, celery, carrots, scallions, pepper, and just enough of the mayonnaise to coat it in a bowl (you can always add more if need be).  Mix until all ingredients are well incorporated.

Toast your bread (or at least I like to, you may leave it un-toasted if you like), then place a lettuce leaf on two of the slices, then the tomato slices, then some of the chickpea salad, then another slice of bread.  And enjoy!



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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

3 Comments
  1. Fran
    August 29, 2015 at 20:00
    Reply

    I can't wait to try this. Have you tried aquafaba mayo yet?

  2. Christine Cook
    August 31, 2015 at 19:56
    Reply

    excellent, I just made and I am enjoying it right now on a sprouted grain bagel. Delicious. Thank you

    • August 31, 2015 at 21:40
      Reply

      Yay :)! I am so happy to hear you are enjoying it!

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