One of my struggles with being plant based is sandwiches. I love sandwiches! They’re so versatile and with a crispy toasted bread, or rolled into a wrap, the possibilities are endless. But plant based sandwiches can be tricky. I’m not overly fond of hummus as a main protein source, and while I love a good crunchy tofu cutlet sandwich, it can be a bit monotonous.
I’m not going to lie. I’m not a fan of mayonnaise either. But for some reason, the vegan alternative is pretty palatable to me. It might be the lack of egg flavor? I’m not sure.
The key to this wrap is texture. The chickpeas are mixed in with the mayonnaise, the grapes, the walnuts, the celery, and then everything gets blitzed in the food processor. There are still decent sized bits of chickpea, so it’s not a paste like some recipes call for, but it’s crunchy and satisfying.
Chickpea Salad
1 can of chickpeas, drained
10 grapes, quartered
1/2 cup walnuts, toasted and chopped
1 rib of celery, diced fine
1 cup of vegan mayonnaise
1/2 teaspoon of poultry seasoning
1 tsp agave nectar
1/4 tsp black pepper
14/ tsp salt
Mix all ingredients together in a medium sized bowl. Add mixture to a food processor and pulse five, six times, or until desired texture is reached.
Serve on toast with lettuce, or in a wrap. Store in the fridge for up to a week.
salisbury.fake 