Chickpea salad is a classic plant based sandwich recipe. I don't make it often because I used to find it kind of well, boring. However, I realized the key to chickpea salad is spicing it up with lots of addins and flavors. This vegan chickpea salad sandwich no mayo is not your average chickpea salad.
This fall chickpea salad uses all seasonal ingredients. Celery adds a nice crunch and is in season right now. Dried cranberries add a classic fall taste. Chives are also in season and add more pops of flavor. Dried sage or thyme finish off this recipe with extra fall flair. To keep this recipe dairy and egg free, I used vegan yogurt instead of mayo. Salt, mustard and vinegar make the yogurt have more of a mayo taste.
Chickpea salad is great because it is so easy to make. It is the perfect quick vegan lunch or dinner recipe. It takes less than 15 minutes to make and requires no actual cooking.
This is a very healthy recipe. Chickpeas provide protein, and the celery adds a serving of vegetables. Celery is also very hydrating and is packed with vitamin c. This recipe is also packed with fiber which pairs so well with the probiotics in this yogurt. Vegan yogurt also adds healthy fats to this recipe which help make it more satiating.
This makes 2-3 sandwiches
+ optional toppings, I went with avocado and bread or wrap of choice