5.3
May 6, 2019

Quick, Easy, Fresh & Vegan: Chickpea Salad Sandwich for Spring. {Recipe}

Combating cravings while eating a plant-based diet is easier than ever.

I used to love tuna salad—the salty and savory tastes of seasonings, the crunch of celery and onion, and the protein-packed fullness. I created the perfect recipe without the fishy taste, and it’s free of microplastics from the ocean! A win all around.

The quickest and easiest way to start is with a blender or food processor. However, this can be done with a fork as well—just mash the chickpeas if needed.

Ingredients:

1 can of organic chickpeas (I like to rinse before adding to blender.)
1 tablespoon of vegan mayo
1 tablespoon of yellow mustard
¼ cup of chopped celery
¼ cup white onion
Pinch of garlic salt, onion salt, dill, and paprika
Squeeze of lemon
(Add raisins if you feel funky.)

Combine ingredients (leaving out celery, onion, and optional raisins) in a blender and blend with 5 to 10 pulses, leaving a chunky texture. Chop up celery and onion and stir in after. Add salt to taste if needed.

Top on your favorite bread, dip with cucumbers or crackers, add to a big salad, or fill celery boats.

This recipe is so easy to make, it’s healthy, and the slow, plant-based carbs keep you full and give you energy. I make this at least once a week—it’s that delicious! Kids are sure to love it too. Store for up to three days with no stinky fish smell or blend further to make a savory spread.

Ways to transition to a plant-based diet:

Educate yourself: giving up meat doesn’t mean you only eat salad forever.

There are so many plant-based options for food you already love. Think pizza, pasta, burgers, and ice cream to start. I thought I would miss so many things, but I just found healthier and better versions of all the foods I love. Bonus: no stomachaches.

So many films have opened my eyes and helped me make the connection to animals. If you’re interested, check out “Cowspiracy,” “Vegucated,” “What the Health,” “Forks Over Knives,” “Dominion,” and “Earthlings.”

I read the book Skinny Bitch my junior year of high school, and that was my first exposure to the damage meat and dairy may have been causing my body. Now, I focus much less on weight loss, and I know that eating a plant-based diet is the best choice for my health and the environment. My diet causes no harm to me and no harm to animals, and I am cool with that.

If you would like to see veganized versions of your favorite foods, let me know in the comments. I am happy to try!

author: Candace Brooke

Image: Author's Own

Editor: Catherine Monkman

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Janice Dolk May 6, 2019 2:12pm

Candace, thanks for this recipe, I am always looking for ideas to change my vegan tuna salad. My current recipe is: fork-mashed chickpeas, hand ground sunflower seeds, lemon juice, mustard. vegan mayo (just a tiny bit for me), Himalayan salt, cracked black pepper, ground kelp, celery (I use a lot!), fold in all the goodness and put it in the fridge for an hour, or so. The kelp is a newer addition, suggested by someone at a local grocery store. I like finding different variations since it’s great to change it at times. Please share some more ideas! Thank you for this article.

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Candace Brooke

Candace Brooke is a Florida native but lived in Vail, Colorado for a little while. She is 30-years-old and super passionate about vegan food, van road trips, and her chiweenie, Finn. She dabbles in yoga, photography, meditation, and writing.