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Chickpea salad sandwich
Fresh, tasty and high in protein, this is a simple recipe for a delicious sandwich filling. Great at home, in a lunchbox or packed for a picnic.
5
from 1 vote
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Course:
Main meals
Cuisine:
Vegan
Prep Time:
5
minutes
mins
Total Time:
5
minutes
mins
Servings:
4
Calories:
Author:
Quite Good Food
Ingredients
1
can of chickpeas
,
drained
Half a small red onion
,
finely chopped
3
tablespoon
dried cranberries
3
tablespoon
flaked almonds
3
tablespoon
aioli
,
(I used eggless aioli, or use aioli, mayonnaise or vegenaise of your choice)
1
teaspoon
raw apple cider vinegar
,
(or lemon juice or vinegar of your choice - optional)
Rocket
,
to serve (arugula)
Good quality bread of your choice
,
to serve (I used rye)
Instructions
Roughly mash the chickpeas, you want a chunky but sticky consistency.
Add the red onion, cranberries, flaked almonds and aioli. Stir to combine.
Taste and add salt and plenty of pepper to season. I like this to have a bit of bite, so also added an extra teaspoon of apple cider vinegar.
Assemble sandwiches with a layer of rocket and a good dollop of chickpea salad.
Makes enough filling for about 4 sandwiches.
Notes
I used
eggless aioli
in this recipe.
Tried this recipe?
Mention
@quitegoodfood
or tag
#quitegoodfood
!