Vegan ‘Egg’ Salad Sandwich
Serves
4
Prep Time
10 minutes
Cook Time
10 minutes
Ingredients
14 oz. (400g) can chickpeas, drained
½ lemon, juiced
4 tbsp. vegan mayonnaise
½ red onion, diced
½ tsp. garlic granules
¼ tsp. cayenne pepper
2 tbsp. nori seaweed
salt & pepper
8 slices bread, whole grain
4 lettuce leaves
1 tomato, sliced
Nutrition
(Per Serving)
Calories
351
Fats
16 g
Protein
10 g
Carbs
44 g
Instructions
- Place the chickpeas into a medium bowl and roughly mash to the desired consistency.
- Add in the lemon juice, mayonnaise, diced onion, garlic granules, cayenne pepper, and nori. Season to taste with salt and pepper and mix until well combined.
- Spread a quarter of the mixture onto a slice of bread, add a slice of tomato and a lettuce leaf, and top with a second slice of bread.
- Leftover vegan egg salad can be stored in an airtight container in the refrigerator for 5-6 days.