How to make this chickpea salad sandwich

Simple! Open a can of chickpeas and drain them, but reserve its liquid, otherwise known as aquafaba.

Aquafaba is a magical ingredient, really, especially for vegans. It has so many practical functions. It works well as an egg substitute for baked goods, or it can be used to make vegan mayonnaise.

I’m using it here to make creamy chickpea salad that somewhat resembles egg salad. For all of you with egg allergies or who simply choose not to eat eggs, this recipe is for you!

Chickpea Salad Sandwich cut in half and stacked on an angle

Next, you will add all your ingredients (except the bread) to a food processor and pulse several times. If you don’t have black salt, you may use whatever salt you typically use. However, I do highly recommend the black salt for this recipe, as it tends to give the chickpea salad sandwich a more “egg salad” sandwich flavour.

You want the mixture well combined, but still containing some chunks and texture. So make sure not to over process.

When you’ve reached your desired consistency, grab your sliced bread and make a sandwich with any of your favourite sandwich toppings.

I like tomato slices, baby spinach and sliced pickles. The pickles combined with the dill flavour in the salad itself is just YUM!

Chickpea Salad Sandwich cut in half and stacked on top of each other

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Buon appetito,
Rosa

5 Minute Chickpea Salad Sandwich [Oil Free]

How to make this chickpea salad sandwich