I Eat Plants: Quick Chickpea Salad Sandwich


I have mentioned in previous posts that my husband is not vegan. If you’re wondering the how/what/why of that, I encourage you to read my post Confessions of a vegan lifestyle coach: I have an omnivore husband.

Recently we were grocery shopping and he grabbed a couple of cans of tuna – for him and our cats (who are also not vegan because they actually are carnivores) – and visions of non-tuna salad ran through my head. The internet and vegan cookbooks are fill with “No-Tuna” Salads using nuts, seeds or beans.  (I’ve made a few and they are tasty.) I was sort of missing egg salad, too, though, so I decided to use the standard chickpeas as a base and mix and match some seasonings to make a sandwich that satiated both food memories.

Quick Chickpea Salad Sandwich
by JL Fields @ JL goes Vegan

(Makes enough salad for 3 – 4 sandwiches)


• 1 can chickpeas, rinsed and drained

• 1 small tomato, diced

• 2 tablespoon onion, finely diced (I used a vidalia)

• 1/8 teaspoon black salt (or salt of your choice; black salt – which is actually pink – provides an “egg-like” aroma and taste)

• 1/8 teaspoon dulse flakes (optional; seaweed provides a “fish-like” aroma and taste)

• 1 tablespoon vegan mayonnaise

• 1 tablespoon sweet relish

• 2 stalks celery, finely diced

• Bread, toasted

• Lettuce leaves (for the sandwich)


1. Rinse and drain the chickpeas.

2.  Place them in a food processor and pulse to small chunks (which will be somewhat flaky).

3.  Transfer to a mixing bowl.

4. Mix in tomato, onion, salt, dulse flakes, mayonnaise, relish, and celery.

5. Serve on toast with vegan mayonnaise and lettuce leaves.


I Eat Plants columnist JL Fields is a certified vegan lifestyle coach and educator. She shares plant-based education, recipes and cooking techniques, as well as animal rights information and resources, on the popular blog JL goes Vegan. Her original recipes have been featured on Foodbuzz, BlogHer and Meatless Monday. She is the editor of the community blog Stop Chasing Skinny. JL is the founder and lead consultant for JL Fields Consulting and serves on the board of directors of Our Hen House. Follow her on Twitter, Facebook, Pinterest, and Google+.


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  1. To up the ante…if you have a pressure cooker, or might get one, chickpeas made from dried are really a lot better tasting than the canned ones. Oh, the canned ones are okay, but if you are looking for ‘better’ give it a try. It takes about 30 minutes to make more than you need. Also, tofu works really well for making eggless salad…add a bit of turmeric.

  2. Hi Phyllis! You are talking to a pressure cooking queen 🙂 In May, on this blog, I wrote this post: The Top 3 Reasons Why I Love My Pressure Cooker (http://food.lohudblogs.com/2012/05/31/i-eat-plants-the-top-3-reasons-why-i-love-my-pressure-cooker/)

    So I agree!

    And, yes, I love using turmeric with tofu for an “egg” experience. Here is a recipe for an “egg yolk”-like liquid that makes a tofu scramble even more like scrambled eggs: http://jlgoesvegan.com/i-made-a-jl-egg-vegan-egg/

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