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Chickpea Salad Sandwich


2 cans chickpeas drained, save the liquid

1 red bell pepper, minced

2 shallots minced

1 avocado, pitted and sliced

1 clove of garlic, minced

Handful of Italian Parsley, chopped and stem removed

1/3 cup of Cashews, chopped

1/2 tsp turmeric

black pepper to taste

½ cup vegan mayo (optional)

Romaine Lettuce

Tomato slices

Sweet pea shoots

Bread of choice


Place cashews, turmeric, avocado and garlic in a food processor and pulse until smooth. Next add the chickpeas, reserve 1/3 cup of whole chickpeas and set aside, and pulse, slowly add back the save liquid until chunky but not creamy.

Remove and place in a bowl, then adding the shallots, bell peppers, parsley, the reserved chickpeas, mix well, season to taste .

Assemble sandwich and serve with baked chips of choice.

Now you can omit the chickpea liquid and replace with vegan mayo.


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