Chickpea Salad Sandwiches
Some people like to add celery salt to theirs or even some mustard. You can really add whatever you like to this recipe
I also started adding powdered seaweed sheets to mine! I just grind them in a spice grinder and it gives it a "ocean" taste just like we remember tuna to be!!
Serves: Makes 2-3 sandwiches
  • 1 can of chickpeas drained
  • 1 carrot
  • 1 celery rib
  • ⅓ small red onion
  • Parsley 3 sprigs
  • Just Mayo ΒΌ cup or to taste
  • salt & pepper to taste
  • Bread of your choice
  • fixin's of your choice, I used alfalfa sprouts, lettuce and tomato & extra mayo! Yumm
  1. In a food processor or by hand with a fork, mash up the chickpeas to a rough consistency, be careful not to over mash or you will make hummus!
  2. Mince the carrot, celery, onion and parsley and add to the mashed chickpeas
  3. Add the vegan Mayo and the salt & pepper to taste and then mix well.
  4. Serve on bread or on a salad!
Chickpea Salad must be kept refrigerated at all times
It will stay fresh for up to 7 days in the refrigerator in an airtight container
Recipe by Gretchen's Vegan Bakery at