“Eggy” Veggie Chickpea Salad Sandwiches

“Eggy” veggie chickpea salad sandwiches with nutritional yeast and “black salt”. Perfect on a sandwich, crackers, or by the spoonful.

Labor Day Weekend, WHAT?

Does anyone else feel like time is literally flying?

I think back to the hours I spent in high school complaining of boredom, staring up at the stark white ceiling from my pink quilted bed, wondering what the heck to do with my day.

Boredom.

Yawn.

Sometimes I wish I could experience it again, those hours that seemed to expand before me like an accordion of nothingness.

I don’t know about you guys, but time is pretty much the most precious thing to me in my adult life.

If plans fall through and there’s suddenly a gap in my full day, it feels like I won the lottery.

Dance parties in the kitchen ensue and Harper barks along.

But for the most part, friends, I remember how happy I am to be stuffing the hours I do have with chickpea salad sandwich trials.

I hope you’ll be able to “stuff” this recipe into your Labor Day Prep because it’s the perfect farewell to summer.

Let’s all slow down for a freakin’ minute and make these “Eggy” Veggie Chickpea Salad Sandwiches, shall we?

What You Need to Make “Eggy” Veggie Chickpea Salad Sandwiches

Here’s what you need:

• chickpeas
• celery
• carrot
• red bell pepper
• green onions
• green olives
• fresh dill
• lemon juice
• unsweetened cashew or almond milk yogurt
• nutritional yeast
• Himalayan sea salt
• black pepper

For Serving, I love:

• sprouted bread (gluten-free if desired)
• fresh kale

That’s it!

So, you’re probably wondering what makes these “Eggy” Veggie Chickpea Salad Sandwiches “Eggy” because obviously there aren’t any eggs in the ingredients.

The answer is a combination of nooch (nutritional yeast) and black himalayan salt (kala namak).

You might be familiar with nutritional yeast, but have you tried black salt yet?

I just recently got my hands on some this rocky South Asian condiment and I’ve been loving adding it as a seasoning to dishes.

The high sulfur content in the black himalayan salt mimics the taste of eggs, without the whole chicken part.

Pretty cool, huh?

How to Make “Eggy” Veggie Chickpea Salad Sandwiches

First, wash, chop and prepare all of your veggies.

I recommend using a food processor to grate the carrot and any other vegetables you choose.

Next, lightly mash chickpeas with a fork. Add the finely chopped vegetables, lemon juice, yogurt, nutritional yeast, Himalayan sea salt, and pepper.

Mix thoroughly with a fork.

Taste a bit and add more lemon for brightness, nutritional yeast for “cheesiness”, and salt and pepper to taste.

The chickpea salad is best when chilled for 3-4 hours before serving to allow flavors to meld, but you can also serve immediately, if desired.

To serve, add ~1/2 cup chickpea salad onto slices of bread of choice and serve with fresh kale.

Store leftover Eggy Veggie Chickpea Salad in the refrigerator for 5-7 days.

Swaps and Substitutions

Growing up, we were a family that liked quick lunches that didn’t take long to assemble.

Sandwiches were a classic, and even better if an egg-salad filling was already made.

I remember trying to peel particularly stubborn hard-boiled eggs from their shell, losing more and more egg white the harder I tried to keep it intact.

Luckily, chickpeas don’t need to be peeled, so this recipe is very easy to assemble.

The secret to our egg salad at home was adding green olives to the mix for that extra salty savory kick.

I left green olives as an optional addition on the recipe, but I’d love to hear what you think if you give it a try!

How to Serve “Eggy” Veggie Chickpea Salad Sandwiches

Enjoy this “Eggy” Veggie Chickpea Salad smashed into a sandwich, piled onto crackers, rolled in a collard wrap, or by the spoonful.

It’s perfect for a healthy protein-packed lunch, snack, or dinner.

The mixture is best when chilled in the fridge for several hours before serving, but if you can’t wait, it’ll still taste good straight from the mixing bowl!

The time in the fridge allows the flavors to meld together and taste richer.

I love to prep the salad on Sunday, chill the mixture overnight, and use it in meals all week long.

Enjoy!

More Vegan Sandwiches

• Tofu Protein Breakfast Sandwiches

I Want to Hear From You

If you make this “Eggy” Veggie Chickpea Salad Sandwiches recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

Print