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vegan chickpea salad in a glass bowl

Vegan Chickpea Salad Sandwich


Units Scale

The bread: Basic sandwich bread from the grocery store. Nothing special. Think about the bread from a good old fashioned PB&J. That's what we're going for.  

The spread

  • 1/2 ripe avocado
  • 1/4 c water
  • 1/4 c olive oil
  • Juice of 1/2 lemon
  • 1 tbsp fresh dill
  • 1 tsp salt

From the Garden Bed

  • 2 cans chickpeas, drained and rinsed (+1 Tbsp baking soda for extra credit)
  • 2 tsp pimientos
  • 3 stalks of celery sliced
  • 1 c shredded carrots


  • Romaine leaves
  • Sliced tomato


  1. Prep chickpeas - either canned chickpeas, softened chickpeas, or rehydrated chickpeas (see above instructions). 
  2. Blend together ingredients for dressing. Mine didn't take more than 10 seconds. 
  3. In a new bowl, smash chickpeas until they reached desired consistency. I like mine a little chunkier. A potato masher works well. 
  4. Add celery, carrots, pimintos, and dressing, and mix. 
  5. Spread chickpea salad on one slide of bread, and top with romaine, tomato and the other slice of bread. Enjoy!