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.
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 lemon tahini dressing adds a touch of tanginess. 😋
Not only is this sandwich vegan, it’s also:
- gluten-free
- mayo-free
- oil-free
Using Dried Chickpeas
To use dried chickpeas, you only need to cook about 1/2 cup of beans, but making extra means more delicious chickpea recipes can be made.
Toss those extra chickpeas in your food processor with tahini, lemon juice and seasonings to make the ultimate hummus. Now, slather some of that creamy hummus on a few pieces of toast to make hummus avocado toast and you’ve got yourself another oven-less lunch.
How To Make Apple-Walnut Chickpea Salad Sandwich
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.
10 minPrep Time
10 minTotal Time
Yields 3-4 sandwiches
Save Recipe4.5 based on 2 review(s)
Ingredients
1 1/2 cups chickpeas
2 Tablespoons onion, finely chopped
1/4 cup celery, finely chopped (about 1 celery rib)
1/2 cup organic apple, diced (about 1 small apple)
2 Tablespoons walnuts, chopped
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
Pink salt to taste, I use about 1/4 teaspoon
Avocado
Tomato
Instructions
- In a large bowl mash the chickpeas. I try not to leave any whole chickpeas, but halves are perfectly fine.
- Mix in the chopped onion, celery, walnuts and diced apple.
- In a small bowl whisk the dressing ingredients together.
- Using a spatula, pour the dressing into the chickpea mix.
- Fold in the dressing until completely combined.
- Chill in the fridge for 30 min. Or if your impatient, like me, skip the chilling and eat it right away.
- Add the chickpea salad to your favorite toasted bread and top with avocado, tomato, salt and pepper.
Comments