A vegan Apple-Walnut Chickpea Salad Sandwich that tastes like no other!  It’s made with an oil-free tahini dressing so there is no mayo!  It’s also gluten-free and can be ready in under 15 minutes.  Prep this easy to make salad ahead of time for a quick, grab-and-go, healthy lunch.

Summer has shown it’s hot self once again, which has me searching for easy, oven-less meals.  I mean who wants to turn their oven on when its 100ºF outside!?  No thanks!  Since I’m on oven strike, I’ve been eating tons of fruit, but today I wanted something more…

Like a sandwich…

Bring in the Apple-Walnut Chickpea Salad Sandwich!

Sandwich craving cured!

What sets this Chickpea Salad Sandwich apart from the rest?

This apple-walnut chickpea salad sandwich has it all…

• Sweetness and moisture from the apple.
•  A soft crunch from the walnuts, celery, and onion. And the
• A touch of tang from the lemon tahini dressing.  

Enjoy chickpea salad…

• as a sandwich topped with creamy avocado slices, vine ripe tomatoes, and pickle wedges on the side. 
• paired with crackers for an amazing snack.
• in a wrap for an easy lunch.
• straight out of the bowl, because it’s delicious on its own!

Not only is this sandwich vegan, but it’s also:

• gluten-free
• mayo-free
• oil-free

Canned or dried chickpeas?

I prefer purchasing dried chickpeas and cooking them myself for this summer salad.  They tend to give it a fresher taste.

But if you’re in a pinch, canned will work too.  Just be sure to rinse them well.

If you have leftover chickpeas, use them up in one of these recipes:

The best hummus

Avocado chickpea BLT sandwich

Chickpea soft tacos

Vegan chicken salad

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Apple-Walnut Chickpea Salad Sandwich (GF)

Yield: 3-4 sandwiches

Prep Time: 10 minutes

Total Time: 10 minutes

A vegan Apple-Walnut Chickpea Salad Sandwich that tastes like no other!  It’s made with an oil-free tahini dressing, gluten-free and ready in under 15 minutes.  Prep the salad ahead of time for a quick, grab-and-go, healthy lunch.

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Ingredients

Chickpea Salad

• 1 1/2 cups chickpeas, cooked
• 2 Tablespoons onion, finely chopped
• 1/4 cup celery, finely chopped (about 1 celery stalk)
• 1/2 cup organic apple, diced (about 1 small apple)
• 2 Tablespoons walnuts, chopped

Dressing

• 4 full teaspoons tahini
• 3 Tablespoons non-dairy milk
• 2-3 teaspoons lemon juice
• 1/2 teaspoon maple syrup
• 1/2 teaspoon red wine vinegar
• 1/4 teaspoon Himalayan pink salt, or to taste

Topping

• Avocado slices
• Tomato slices

Instructions

Lemon Tahini Dressing

1. In a small bowl whisk the dressing ingredients together.

Chickpea Salad

1. In a large bowl mash the chickpeas. I try not to leave any whole chickpeas, but halves are perfectly fine.
2. Mix in the chopped onion, celery, walnuts and diced apple.
3. Pour in the dressing using a spatula to scrape the bowl. Then fold it into the chickpea mix.
4. Chill in the fridge for 30 min. Or if your impatient, like me, skip the chilling and eat it right away.
5. Add the chickpea salad to your favorite toasted bread and top with avocado, tomato, salt and pepper.

Nutrition Information:

Yield: 4 servings Serving Size: 1 serving
Amount Per Serving: Calories: 235 Total Fat: 12g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 1mg Sodium: 33mg Carbohydrates: 26g Fiber: 8g Sugar: 7g Protein: 8g

**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**