Like a vegan tuna salad! The easiest vegan lunch ever: mashed chickpeas with mayo, carrots, celery, and onion flakes. Ready in 10 minutes, no cooking required.
1 1/2 cups cooked chickpeas ((a 15 oz can rinsed and drained))
1/4 cup vegan mayo (homemade or storebought)
1 medium carrot (peeled and very finely chopped (almost minced))
1 stalk celery (finely chopped)
2 tablespoons onion flakes
Salt and pepper to taste
Sliced tomatoes
Romaine lettuce
Whole wheat bread
Extra mayo for a’spreadin
Categories
Salad
Sandwiches
Cuisine
American
Steps
In a mixing bowl, use an avocado masher or a strong fork to mash the chickpeas well. They should retain some of their texture and not appear pureed. A few whole ones left are ok.
Mix in the mayo and give a few more mashes. Mix in the carrot, celery and onion flakes. Add salt and pepper to taste. Assemble into sandwiches, toasted or not, and serve sliced in half.
Reviews
Laura on 2026-02-20 (5 stars): My go to chickpea sandwich recipe. Love it!
