When you eat plant based, this smashed chickpea deli style salad sandwich will become a lunchtime favorite. It tastes delish on a thick slice of fresh whole wheat sourdough bread with sprouts, shredded purple cabbage and a splash of lemon.
A few days a week around lunchtime, I start to crave something to sink my teeth into beyond a chopped salad or soup. When this craving hits, I reach for a can of chickpeas and make this whole food, plant based (WFPB) chickpea deli style sandwich recipe.
It is my go-to recipe that replaces a sandwich made of cold-cuts, egg, tuna or chicken salad for me. It has become my favorite lunch food. I crave it, it is that good.
I have made many recipes since going plant based that are not so good or tasteless. The recipes that I share here on my blog on Fridays are the ones that stand out in taste and truly delicious category. :-)
I found the recipe in the Love & Lemons cookbook. What I like about finding recipes, is that even if the recipe is not a whole, plant-based food recipe, you can easily tweak or substitute ingredients to fit your liking.
For instance, I use less tahini than is called for in most recipes, substitute low-salt vegetable broth for oil when sauteing or replace a seasoning to one I prefer.
Every recipe I have tried so far from the cookbook and the Love & Lemons website is a winner for me. So if you haven’t been to the site it is worth checking out.
What To Serve With the Chickpea Deli Style Sandwich
When I make this chickpea deli style sandwich recipe, I sometimes make it with chopped dill pickles instead of capers or shallots instead of scallions. If you would like more color, add some curry or finely chopped carrots or celery to the mix.
I usually serve it on a thick piece of sourdough bread that I make or roll it up in a sprouted whole wheat flour wrap. I have also been know to also eat it by the spoonful right out of the jar I store it in. :-)
Once the salad is made, it lasts about 5 days in the refrigerator.
Chickpea Deli Style Sandwich Recipe
WFPB Chickpea Deli Sandwich Recipe
- 1 -15 oz can chickpeas
- 1 tsp Dijon mustard
- 2 tbsp tahini, I only use 1 tbsp
- 1 clove garlic, chopped
- 1 tsp capers, drained
- 1 scallion, finely chopped
- 1/4 cup cilantro, chopped
- juice from one small lemon
- 1/4 tsp pepper
- 1/2 tsp salt, optional
- Mash the chickpeas in a large bowl using a potato masher or food processor until mixed together, but a bit chunky.
- Add the rest of the ingredients to the mix and stir well.
- Serve on bread with a layer of shredded red cabbage and a few squeezes of lemon.
Where I Find WFPB Recipes
If you want to dive deeper into finding whole food, plant based recipes that taste really good. Here are a few more WFPB recipe websites where I have found recipes that make it into my WFPB recipe box.