Gluten-Free Vegan Chickpea Salad Sandwich
A protein-packed plant-based sandwich featuring mashed chickpeas mixed with creamy soy yogurt, nutritional yeast, and aromatic spices. The addition of roasted carrots adds natural sweetness and texture, while fresh bell pepper and celery provide crunch. Served on gluten-free bread with creamy mashed avocado, this satisfying sandwich makes an excellent lunch or light dinner. The mayo-free chickpea mixture gets its richness from soy yogurt and tanginess from apple cider vinegar and lime juice, creating a wholesome alternative to traditional chicken salad.
Ingredients
- 1 large carrot, peeled and sliced
- salt and pepper, to taste
- 1 tin chickpeas, drained and rinsed
- ⅓ cup soy yoghurt, unsweetenedcashew cream1:1veganadds dairy
creamier texture
- 1 tbsp nutritional yeast
- 1 ½ tbsp apple cider vinegar
- 2 cloves garlic, chopped
- 1 tsp cumin
- ½ tsp celery salt
- ½ tsp paprika
- ¼ cup capers
- 1 medium bell pepper, chopped
- 2 ribs celery, chopped
- 1 lime, juice of
- 8 slices gluten-free breadregular bread1:1
standard option
- 1 large avocado, mashed
Instructions
- 1
Preheat the oven to 400°F
- 2
Lay the carrots out on baking paper and season with salt and pepper
- 3
Bake carrots for around 20 minutes
- 4
Add chickpeas, soy yogurt, nutritional yeast, apple cider vinegar, garlic, cumin, celery salt and paprika to a large mixing bowl
- 5
Mash around two-thirds of the chickpeas with a fork or potato masher
- 6
Add capers, bell pepper, celery, and lime juice
- 7
Season with salt and pepper and stir well to combine
- 8
Add a layer of mashed avocado to bread slice
- 9
Add chickpea salad on top followed by roasted carrots
- 10
Top with another slice of bread, cut in half and serve
Tips
Mash only two-thirds of the chickpeas to maintain some texture and prevent the mixture from becoming too smooth.
Roast carrots until tender and slightly caramelized for added sweetness and depth of flavor.
Let the chickpea mixture rest for 15 minutes before assembling to allow flavors to meld together.
Good to Know
Keep assembled sandwiches in refrigerator for up to 2 days. Store chickpea mixture separately for up to 4 days.
Chickpea mixture can be made 1-2 days ahead. Roast carrots up to 3 days in advance.
Serve immediately after assembly to prevent bread from becoming soggy. Best at room temperature.
Common Mistakes
Avoid over-mashing chickpeas to maintain texture and prevent mushy consistency.
Don't add lime juice too early to prevent mixture from becoming watery.
Substitutions
Vegan Options
creamier texture
General Alternatives
standard option
FAQ
Can I make this without roasting the carrots?
Yes, you can use raw grated carrots for crunch or quickly sauté them for 3-4 minutes until slightly softened.
How long will the chickpea mixture keep?
The mixture stays fresh in the refrigerator for up to 4 days when stored in an airtight container.
Can I freeze the chickpea salad?
Freezing isn't recommended as the texture becomes watery when thawed due to the vegetables and yogurt content.