Quick & Easy Vegan "Egg" Salad Sandwiches (With Chickpeas)

Have you been craving egg salad sandwiches since you've gone vegan? Or maybe you are someone who's looking for a vegan "egg" salad sandwich option? Well, here's the recipe for you! This recipe took 5 to 10 minutes to make and is the perfect option if you're wanting a quick lunch.

Chickpeas are super high in fibre, protein and iron, so it's the perfect lunch to fill you up till supper time. As well as, an amazing way to get in some of your daily nutrients. Chickpeas are an amazing substitute for eggs in this recipe, though if you're looking for the same egg texture , you could sub them out for tofu!

I used Hellman's vegan mayo which you should be able to find at your local Walmart or Superstore. I love this mayo as it's almost identical to the normal mayo. It's certified vegan, gluten-free and kosher free which is an A+. For the onion, I know some people don't like the taste of raw onions, so you can sub it out for green onion, or no onion at all. I like having the onion in the salad as it gives a kick but whatever you prefer!

The measurements for this recipe aren't super set-in-stone so honestly just taste as you go and add more ingredients if needed. I also sometimes add cumin or chilli powder, but you can add whatever seasonings you prefer.

I highly recommend trying out this recipe if you're someone who doesn't like to do a lot of prep for lunches. I'm definitely someone who just wants something fast and easy so this is my go-to lunch recipe. I kept mine in the fridge for 2 more days and it was still yummy the third day. If you do use white onion, I would say try to use it up within a day or two as it can get quite strong.

Ingredients:

• 1 can of chickpeas, drained & rinsed

• 1/3 to 1/2 cup of vegan mayo (I use Hellman's)

• 1/3 to 1/2 cup of relish

• 1/4 of a white onion, chopped or 2 stalks of green onion, chopped (whichever you prefer)

• 1 tsp to 1 tbsp of lemon juice

• 1/2 tsp of garlic salt

• 1 tbsp nutritional yeast (NOOCH!)

• 1 tsp of paprika

• 1 to 2 tsp of dried dill

• Salt & pepper to taste

Directions:

1. In a medium-sized bowl, mash the chickpeas until they're to your liking. I like having some actual chickpeas mixed in with the mashed ones so I mash them for about a minute or so but whatever you prefer!

2. Add in the mayo, relish, onion and lemon juice. Mix until it's a smooth consistency. I taste mine at this point to see if it needs more of the ingredients.

3. Add in the garlic salt, nutritional yeast, paprika, dill, and salt & pepper. Mix until combined well. I also taste it here to see if it needs any more seasonings.

Serve your egg salad on raw or lightly toasted bread with your choice of greens. I just used ice-burg lettuce as that's my favourite for sandwiches but whatever you prefer. It would also be yummy with some sliced tomato or avocado. You could also spoon it out on some crackers.

This recipe is vegetarian and vegan, and could be made gluten-free with gluten-free bread.