Looks like a hot mess. Tastes like a dream! Believe me. This chickpea salad sandwich filling is pure delicious. Creamy mayo, with the fresh taste of grapes and basil, plus the crunch of toasty almonds. Yes. Yes. YES. My tastebuds are happy!
This recipe idea came about when I found myself with a serious hankering for a Panera Napa Chicken Almond Salad Sandwich. No idea why… I haven’t had one of those in about 3+ years, but okay, brain. I figured it couldn’t be too hard to replicate by switching out the chicken for chickpea and using vegan mayo instead of regular mayo. And would you know it, it wasn’t too hard at all! I’d say it’s pretty close in flavour to the Panera version – at least it certainly does the job for me.
Now, I know, I know… red grapes aren’t exactly your standard sandwich ingredient, BUT, do not leave them out. I repeat do not leave them out. This sandwich would be sorely lacking without those grapes. They add an extra flavour element that push this sandwich over into heavenly territory.
Perhaps I might just have this sandwich filling every lunch for the rest of my life.
Chickpea Salad Sandwich
Makes 3 Sandwiches
Ingredients
6 slices of bread
1 x 400g drained tin Chickpeas
1 Celery Stick – chopped
1/3 cup Red Grapes – quartered
1/3 cup sliced Almonds
4 tbsp Vegan Mayonnaise
1 tsp Maple Syrup
1/2 tsp Apple Cider Vinegar
1 tsp Lemon Juice
1/2 tsp Onion Powder
1/4 tsp Garlic Powder
1/4 cup Fresh Basil – chopped
Salt and Pepper to season
Method
- Lightly toast the sliced almonds in a frying pan over medium heat. Remove from heat and set aside.
- In a large bowl, smash the chickpeas roughly.
- Add in all the remaining ingredients – celery, grapes, toasted almonds, mayo, maple syrup, apple cider vinegar, lemon juice, onion powder, garlic powder and fresh basil – combine everything very well.
- Season with salt and pepper
- Build your sandwich as desired! I like to use sourdough or multigrain bread and then add chopped lettuce and cherry tomatoes to the sandwich.
Ready for Pinning!
