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Chickpea Salad Sandwich

What you need: 

1 (15 ounce) can chickpeas, drained well
4-5 tablespoons vegan mayonnaise or tahini dressing
1/2 tablespoon lemon juice
1 tablespoon nutritional yeast
salt, to taste
1 stalk celery, diced finely
fresh dill, to taste
pinch garlic powder
whole grain bread, as needed

What you do: 

1. Begin by mashing the chickpeas in a medium mixing bowl, using a fork or potato masher. I like to leave a few chickpeas whole or just partially mashed for variation of texture.
2. Add the remaining ingredients and mix well. This will make enough for about four big sandwiches, and keeps in the fridge for 4-5 days.

Preparation Time: 
10 min
Cooking Time: 
Servings: 
4

SO HOW'D IT GO?

This was a great base recipe. I used whatever I had around the house to make it though, so it turned out pretty different from your recipe. Here's what I used:
-hummus (on both pieces of bread)
-sprinkled chopped garlic, paprika, dill, salt, and pepper on the hummus
-used lettuce in the middle

It tasted really yummy! This will definatly be my "go to" lunch for those mornings I'm running a little behind!  :)>>>

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I was looking for something quick to make for my lunches this week at work, and I came across this recipe.  Based on what I had, I added Nasoya brand soy mayo, a little extra lemon juice, a little extra nutritional yeast, garlic powder and curry.  OMG, this is so good!!  It was all I could do to keep myself from eating it out of the bowl instead of making my lunches.  For my lunches, I used an Ezekiel wrap, added some mixed lettuces, tomato, and sprouts.  I can't wait to try the wrap for lunch tomorrow!

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This is really really good.  Just like what I remember egg salad tastes like! ;)b

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Yum. Love the fact that the nut. yeast is what makes it taste chicken-y. I added onion to my boyfriend's half. I also used fresh garlic because it's healthier and has a stronger flavor.

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mmm....I just made a batch of this, and it's almost gone! It was shared with a few friends and met with very positive reviews.

I use bulk chickpeas, so I guessed and used about 2 cups of boiled beans. I only had dried dill, but a heaping tablespoon crushed into the mix added the right amount of dill flavor...This is also a great recipe if you need to use up some vegan mayo that doesn't taste so good by itself (like fat free nasoya).

When I tried the salad after using the prescribed ingredients, it had a nice but subtle flavor....So for those who prefer a "stronger" tasting salad, I recommend increasing the spices a bit. I added about 2 teaspoons of dried parsley (crushed), a few hefty dashes of black pepper, slightly more than a pinch of garlic powder, about 1/4 teaspoon of salt, a squirt of Bragg's, and a generous squirt of yellow mustard.
Even without my modifications, I think this stuff is delicious!

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this is so amazing. satisfying and makes me feel good after eating! the best! ;)b

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This was quite tasty. I have neither vegan mayo nor the tahini dressing recipe so I used a dab of tahini and a dab of mustard with a pinch salt and pepper. I also used dried dill. Other than that I followed the recipe. I really missed salad type sandwiches since I used to eat them quite a bit and this recipe really hit the spot. I'm making it again today for lunch.  :)

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I haven't tried this yet, but I really want to! I think it would be awesome on celery. I used to do that with tuna salad back in my omni days. Yes! I will do this and I will get back to you all! ;)

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:)  I just finished making this for my lunch tomorrow.  Killer recipe!!!! Kudos!!!  I added dry celery flakes, curry powder, garlic powder, nut yeast and hot sauce (Texas Pete).  This recipe is a must if you need something to make for lunch, and it is uber economic. 

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So delicious and simple!  I didn't have nut yeast and it was fabulous ~ even great as a dip with veggies.  :)

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