Egg and tuna salad sandwiches used to be the peanut butter to my jelly, the cheese to my wiz, the Bonnie to my Clyde. You get it, I loved those wiches but fear not! cause now I have a trusty Chickpea Salad Sandwich Spread to fill my heart.
Adapting to a vegan diet I knew I would need to find a good replacement for my favourite sandwiches ASAP.
I quickly learned chickpeas were commonly used as a fill in for egg and tuna in sandwich spreads.
The rest is history. Simply substitute chickpeas and voila ! Yummy, protein rich and animal friendly❤
Now you get to know me a tad better. I have an addiction…a serious pickle addiction. Pickles are amazing, they make me happy, oh, oh so happy.
I’m the kid who would get pickles for Christmas and dance around the house in pure excitement, proclaiming my love for my favorite present. Ya I looooooove pickles.
So obviously this spread has a healthy dose on diced pickles but you can totally omit or sub green onion instead, but don’t ask me how I feel about o.n.i.o.n.s.
Celery adds freshness and a nice crunch to the spread. *Pro Tip* include the celery leaves. The leaves are jam-packed with nutrition and yummy celery flavour. If you haven’t used them before, you’re welcome 🙂 This tip is a game changer in the celery world; but, make sure to use the inner leaves, not the tougher dark green outer leaves. What else can you do with your new discovery? Tossing the leaves in a fresh salad or into a pot of soup are some of my favourite uses.
The condiments for this recipe can be customized to your liking. I add dijon but any type of mustard will do. Hellmanns vegan mayonnaise is a beautiful thing. I haven’t experimented too much with other plant based mayos but I find Hellmanns tastes just like regular mayo, Dan actually prefers the vegan version!
This sandwich spread can be eaten so many different ways and is a great option for meal prepping. Make a batch or a double batch;) and package individually ( I use 1/2 pint canning jars) for a quick, take along meal or a perfectly portioned snack. Slather this spread on bread for a flavourful sandwich, spoon onto a lettuce leaf or tortilla for a healthy wrap or use as a dip with raw veggie sticks and crackers.
This spread makes a great substitute for egg or tuna salad sandwiches. 100% plant based and a fantastic addition to your meal prep.
- 1 can chickpeas (rinsed)
- 3 tbls vegan mayo
- 1 tsp mustard
- 1 tsp ketchup
- 2 tbls celery (diced)
- 1/4 cup dill pickle (diced)
- salt and pepper to taste
Add chickpeas, mayo, mustard and ketchup to a medium sized bowl
Use a potato masher or a fork to mask the mixture to your desired texture
Add celery and pickles
Mix and season with salt and pepper to taste
-I like to add celery leaves as well as the celery stalk
-I prefer Hellman's Vegan mayo
-Make ahead and take for an easy lunch throughout the week, just add crackers, bread or lettuce and your set