Vegan Chickpea Salad Sandwich (No Mayo!)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick vegan chickpea salad sandwich with no mayo, made with mashed chickpeas, vegetables, spices, and served on bread. Ready in 25 minutes, this plant-based sandwich offers a hearty lunch alternative.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 1011mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 543mg
- Calcium
- 178mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1011MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.