This rich, creamy and tangy vegan chickpea salad sandwich will satiate any palette. Loaded with healthy ingredients and high in protein.
Chickpeas, also known as garbanzo beans, are a versatile legume that blends well into a variety of dishes. In today's vegan chickpea salad sandwich, I processed the chickpeas into a smoother texture, but still maintaining some chunkiness.
The Caesar dressing is a luscious combination of cashews, dijon mustard, lemon juice, and some liquid from a can of artichokes to add a brine element. Make sure your artichokes are in water brine and not oil brine for this recipe.
I also liked the idea of using tortillas for the vegan chickpea salad sandwich instead of bread. Tortillas are great because they freeze well and don't take long to thaw.
You could also place this yummy mixture on top of some greens for a fresh, new, salad idea.
If you love chickpeas as much as I do, I know you will enjoy a few of Ordinary Vegan's most popular recipes like my Moroccan Vegan Stew with Chickpeas, Sweet Potatoes, Spinach & Raisins, Vegan Meatloaf with Chickpeas & Tomato Maple Glaze and my Chickpea Stew with Yams, Spinach, Lemon, Mint Leaves & Red Pepper Puree.
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Vegan Chickpea Salad Sandwich with Caesar Dressing Recipe
- ¾ cup cashew nuts (preferably soaked over night in cold water or 10 minutes in boiling water)
- ¼ cup artichoke brine from a can (water not oil)
- ¼ cup plus 1 tablespoon fresh lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons water (or more if needed)
- 1-2 garlic cloves, chopped
- ¼ teaspoon salt (or more to taste)
- Fresh ground black pepper
- 1 15-ounce can of cooked chickpeas, drained and rinsed
- 2 large tortillas
- Red or yellow peppers cut into matchsticks
- Carrots, cut into matchsticks
- Bean sprouts
- Add all the ingredients to a food processor and process until smooth adding more water if necessary. It should have a mayonnaise or thicker consistency. Taste and adjust the seasonings. Remove from food processor.
- In the same food processor (doesn't have to be washed) - Add the chickpeas and give them a few pulses to mash them.
- Put the chickpeas mixture in a medium bowl and begin adding some of the dressing tasting as you go. You will probably have leftover dressing which you can use on a salad or some fresh sliced tomatoes. You don't want to overdress the chickpeas.
- Divide the chickpea mixture between the tortillas. Top with carrots, peppers and sprouts. Roll up and serve.
What substitution could I make for artichoke brine? I do not like artichokes, and would not buy a can just to use the brine.
Thanks.
Hi Margaret – Do you eat baby jackfruit? That comes in a can and could make a good substitute. Here is a nice recipe for baby jackfruit barbecue after you use the brine.
Just made this for lunch but not in tortillas, I had mine on a salad and it was delicious, this will be one of my favourites as I am already obsessed with chick peas
Thanks for sharing Louise – so happy you enjoyed it! Nancy
This was delicious. I substituted Damascus Bakeries All-Natural Roll-ups, Flax as a lower carb and bit more diabetic friendly option. Thank you for this recipe…well, and others that I’ve used.
So happy you enjoyed them Daphne and great idea about the all natural roll-ups! Thanks for sharing
Do you have a recipe for a gluten free potato free tortilla wrap?
Hi Dana – I am sorry to say no I don’t – I have never made a homemade tortilla but it sounds delicious. Nancy