Vegan Chickpea Salad Sandwich (No Mayo!) Recipe
By Earth of Maria
🔪Prep Time: 5 mins
👩🍳Cook Time: 20 mins
1 large carrot, peeled and sliced
salt and pepper, to taste
1 tin chickpeas, drained and rinsed
1/3 cup soy yoghurt, unsweetened
1 tbsp nutritional yeast
1.5 tbsp apple cider vinegar
2 cloves garlic, chopped
1 tsp cumin
1/2 tsp celery salt
1/2 tsp paprika
1/4 cup capers
1 medium bell pepper, chopped
2 ribs celery, chopped
1 lime, juice of
8 slices gluten-free bread
1 large avocado, mashed
1Preheat the oven to 200 degrees C/400 F.
2Lay the carrots out on a sheet of baking paper and season to taste with salt and pepper. Bake in the preheated oven for around 20 minutes.
3Add the chickpeas, soy yoghurt, nutritional yeast, apple cider vinegar, garlic, cumin, celery salt and paprika to a large mixing bowl. Stir and mash around 2/3 of the chickpeas with either a fork of a potato masher.
4Add the capers, red bell pepper, celery, and lime juice. Season to taste with salt and pepper, then stir well to combine.
5Add a layer of mashed avocado to a slice of gluten-free bread. Then, add 3-4 tbsp of the chickpea salad on top, followed by the roasted carrots. Finish with another slice of bread, then cut in half and serve.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.