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vegan lunch recipe

Chickpea Salad Sandwich Recipe | Lunch in under 15 Mins

I used to love tuna sandwiches with mayo, diced eggs, onion, salt & black pepper.

Since starting this journey, chickpea sandwiches have been an amazing replacement.

If you need a really simple lunch this week, this sandwich with a fresh fruit and vegetable is perfect. My kids love it! It takes me about 10 minutes to put this meal together. Plus, it's delicious and filling.

Instead of using conventional mayonnaise (who contains eggs), you can use Vegenaise or Just Mayo (my new fave) to replace it. I also found a recipe on Fablunch if you prefer to make a homemade version of mayo. 

Because I'm random...

Remember this episode of Martin? The one when Ms. Geri threw his last meal on the floor in the bus station and declared....

Let me know what you think once you try the recipe (full instructions below).

Chickpea salad sandwich

by Brown Vegan

Prep Time: 10

Ingredients (6-8 Sandwiches)

  • (2) 15 oz chickpeas, drained & rinsed
  • 1/2 cup red onion, chopped
  • 1 tablespoon relish (sweet or dill)
  • 1 teaspoon Dijon mustard
  • ½ cup vegan mayo (Just Mayo and Vegenaise are good brands)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • ¼ teaspoon paprika
  • 8 Hamburger buns

Instructions

Grind chickpeas in a food processor for a few seconds (you can also use a potato masher if you don't have a food processor). Transfer to a bowl and mix in all the remaining ingredients. Serve on a bun with lettuce/fresh spinach and tomato.

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Watch me make the recipe in this video....(starts at 45 seconds)

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30 Minute Meal Idea-Chickpeas & Tomatoes

Hey! I hope you're having a great week. :-)

I had a 1/2 can of diced tomatoes in the fridge that I didn't want to go bad. So I googled "diced tomatoes" and "chickpeas" and came across this simple recipe on Martha Stewart's website.  Thanks, Martha! 

chickpea1april2013.jpg

Full recipe is at the bottom of this post

Using onion, garlic, salt and & pepper, it took me less than 30 minutes to get lunch on the table.  Instead of using mint from the original recipe, I chose basil (my fave) and served with rice. 

This meal is great solo, with rice (like I did) or in a wrap.  It's simple and delicious and makes it a perfect last minute lunch or dinner.

If you try this recipe, be sure to let me know what you think.

Chickpeas & Tomatoes

by Brown Vegan

Prep Time: 6

Cook Time: 13

Ingredients (Serves 4)

  • 1 teaspoon olive oil (to saute)
  • 1 small white onion, chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 15 oz can chickpeas, drained and rinsed
  • 14 oz diced tomatoes (keep the juice)
  • 4 fresh basil leaves, chopped

Instructions

In a medium-sized pot, heat the oil and saute the garlic, onion, salt & pepper on medium heat for about 6 minutes.

Add in chickpeas & tomatoes, cover and reduce the heat a little.

Cook for about 7 minutes or until the sauce is thickened.

Remove from heat and stir in basil leaves and additional salt & pepper, if necessary.

Serve solo or with rice, pasta, or in a wrap.

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