Hello, friends! We are going to get to the chickpea salad sandwiches soon, but I need to tell you about something else first. About a week ago, I woke up early with Josh, and after he went back to sleep I sat on the couch ready to get some work done (because now I work from the couch, life is good). As I raised my huge mug of coffee to my lips, I looked down at my hand and realized that MY WEDDING RING WAS MISSING. The following ensued:
WHEN DO I REMEMBER SEEING IT LAST?
I had it on at the park yesterday. I am sure of it. Or am I?
I had it on at my Barre3 class last night. I am sure of it. Or am I?
I had it on when I went to bed last night. I am sure of it. Or am I?
Searching every imaginable place and every unimaginable place I can think of.
Crying buckets of tears.
Pushing my helpful family away because I don’t want them to see just how messy/cluttered everything in my house is.
Insurance claim started.
Even more crying.
Almost a week later, in a bout of desperate re-searching, I looked in my cluttered nightstand drawer again. And underneath a pile of envelopes and other junk, right at the bottom of the drawer, there it was, sparkling back at me, as if to say, I was right here the whole time. What took you so long?
Instead of crying, I laughed out of sheer happiness and relief. And then I started to unpack the reality that at some point during the night, I physically took off my ring and placed it in the drawer, underneath a bunch of stuff, then closed the drawer again. I have no idea why I did that, and I have no memory of it, but it’s the only possible explanation, unless there is such a thing as an actual ring goblin (MY PRECIOUS) and I’ve just been unaware until now.
Anyway…that was my week. How was yours? Are you ready to talk about chickpea salad sandwiches now?
Worst segue ever.
Chickpea Salad Sandwiches
Chickpea salad sandwiches are for people who like everything about tuna sandwiches except for the tuna. 🙂 Or they are just for people who like tasty sandwiches. Especially sandwiches that taste even better with some sprouts, juicy slices of tomato, and, of course, pickles. My husband is shuddering right about now. So these are also for him, just without pickles (what is wrong with him?).
There are lots of recipes out there for chickpea salad sandwiches, and I have tried many. This one is a little different for two reasons.
1) This recipes uses dried chickpeas that have been soaked/rehydrated rather than canned chickpeas (which are still totally ok, by the way).
2) Rather than mayo, this recipe uses oil-free savory cashew cream (although you can use a ripe avocado, or favorite vegan mayo will still work just fine too).
Let’s talk about this soaked chickpeas thing. Did you know that if you take one cup of dried chickpeas, add it to a quart sized mason jar covered with cool fresh water, and leave it for about 8 hours, you’ll end up with 3 cups of chickpeas? It’s true, you will! Essentially, you’re rehydrating the chickpeas back to their fresh state. Although fresh chickpeas start out green, and these won’t be green because the chlorophyll will have left in the drying process. That’s science, I think.
So why do this? Isn’t it easier to open up a can of chickpeas? I suppose that’s debatable, since the active time involved in soaking chickpeas is basically zero, but I get your point. For me, it’s about texture. I just prefer to have a bit of “bite” in my chickpea salad, and using the soaked chickpeas is the way I solve that problem. But if that’s not for you, no worries at all, because this recipe still tastes awesome with cooked chickpeas. Now that we’ve got that out of the way, let’s move on. 🙂
When it comes to flavoring up this chickpea salad, I like to go simple, but you can doctor it up to your heart’s content, because that is your right as the Chief Chickpea Salad Maker. I am going with celery, shallot (or red onion), and the savory cashew cream, of course. But you could add shredded carrots, red bell pepper, capers, sunflower seeds, cucumber, or whatever else floats your boat.
Chickpea Salad Sandwich Assembly
Putting this together couldn’t be easier. Cut the celery and carrots into large chunks and add them to a food processor along with 3 cups of soaked, drained chickpeas and 1/2 cup of cashew cream. Pulse a few times until the texture is roughly chopped, and then season to taste with salt and pepper (I love the flavored salt Herbamare for this recipe).
Now comes a big decision. To pickle or not to pickle? For me, this is not ever a question, because OF COURSE pickle. But I understand that there are people in this world who are anti-pickle, and while we may not understand each other, I still believe we can be friends. In fact, I believe that a pickle-hater and a pickle-lover can even fall in love and make babies and live together as a very happy couple. I believe that because it happened to me, and I’m still madly in love with my pickle-hating husband. And I have to admit I get a little bit giddy every time Vida asks me for a pickle. 😉
Layer that tasty chickpea salad on your favorite toasted bread, and top it with your favorite sandwich fixings! For me, this sandwich just isn’t the same without sprouts. Did you know you can grow your own sprouts at home? I have a dream that I will one day have inspired you, my wonderful blog readers, to do things that might previously have seemed hard or weird, like growing your own sprouts, or soaking chickpeas in a mason jar to make a sandwich. Not to be cliché or anything, but honestly, if I can do it, you can do it. 🙂
What goes better with a sandwich that a bowl of comforting soup? Kabocha Squash Soup is the perfect way to round out your lunch, and frankly, it just looks pretty. So, what do you think, am I crazy with this soaked chickpeas thing? Tell me in the comments! It won’t be the first time I’ve been called crazy. And after the whole ring saga, maybe I am losing my mind a little. It happens to the best of us. 😉
Chickpea Salad Sandwiches (Vegan, Oil-Free)
- 1 cup dried chickpeas (soaked in filtered water for 8 hours, then rinsed and drained*)
- 1/2 cup Savory Cashew Cream (or 1 ripe avocado**)
- 1 shallot or 1/2 small red onion (peeled and chopped into large dice)
- 2 ribs of celery (cut into 2 inch chunks)
- Salt to taste (I love Herbamare)
- 8 slices whole grain sandwich bread
- Shredded carrots
- In a food processor, pulse all ingredients except bread a few times until the chickpeas have broken down a bit but still have some texture, and the shallot and celery are finely chopped.
- Makes at least 4 sandwiches, and the filling can be stored in the refrigerator for up to 3 days.
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Yikes! The first thing I thought when you started your ring story was, “Oh, no! Not again!” It seems like that ring is just begging to be lost! I’m so glad you found it, though. And I could totally see myself doing the same thing…I have done some of the craziest stuff in my sleep! 😀
I’m kind of pickle neutral. I used to be anti pickles, but I grew to like Dill pickles pretty well, but I’m not sure I’d want them on a sandwich. I haven’t tried it, though, so maybe I would love it. I just don’t think of putting pickles in my sandwiches. 🙂
Abbie, seriously, I almost texted you guys before I found it, but I couldn’t bring myself to do it. I was SO relieved when I found it. Re: pickles, give them a try on a pickle-appropriate sandwich, I bet you will be pleasantly surprised! 🙂
Angie S says
We made a batch of chickpea salad over the weekend because I found these AWESOME Chipotle Agave pickle slices and they demanded to be added to a sandwich. So GOOD!
The hubby and son love pickles – for me, it depends on my mood.
We tore the carpeting out of our house and in the process I lost the diamond in my princess setting. 🙁 That really sucked.
Chipotle Agave Pickles? YUM. I’m so sorry you lost your diamond!!! That really does suck. 🙁
Thanks for the recipe, Beth! I ADORE chickpeas (or any beans / legumes) from scratch – there really IS a difference! I’m totally making this – it looks delicious – and healthy too! 🙂
P.S. Glad you found your ring! I had a similar experience with a diamond necklace my man gave me. Freaked OUT. I even took apart the inside of the dryer (yes, the dryer) thinking it fell off in there when I was doing laundry! Where was it? HOURS later and me – a complete mess – found it on the shelf of the bookcase – have no idea – like you! – why I took it off while dusting! Whew!
My pleasure, Amy! Hope you’ll let me know what you think if you end up making it. 🙂 So glad I’m not alone regarding losing a ring in a weird place and finding it again!
Oh my yummy!! These look so good! I have pinned and will be posting on my FB group – If I had not just had an avocado and hummus sandwich, I would go in and make one of these lovelies right now!! http://www.WhatVeganKidsEat.com
An avocado and hummus sandwich sounds delicious to me right now! 😉
I am just SO glad to hear that you found your ring!!!!!!!! Yay!!!! Thrilled, excited and so happy for you!!!!!!
And also this chickpea salad looks amazing! Want to try it soon!
Hannah Elizabeth says
Ohmygosh, Beth, I can’t even believe that happened to you with your ring! How frightening and discombobulating!!! I am so glad it had a happy ending, but I cannot imagine what that must have been like in the moment!
I <3 any sandwich to make, but especially your chickpea sandwiches, and *especially* with sprouts (which you got me hooked on)!! I have tried several times at home to recreate the amazing chickpea sandwich you have made for me in the past, but it is always missing that…that Beth touch I guess. It just never is as good. I am super-stoked I have a recipe now so that I will get as close as I can to a Beth sandwich. Missing only of course the Beth love that goes into every dish you make. ? Oh, and give me all the things, especially when it comes to sandwiches (including pickles!). I am known for making "sandwiches" so full of stuff that my dad calls them Dagwood sandwiches. ?
Beth, I don’t have a food processor – do you think I could use my heavy duty blender to chop everything up? I could throw everything in the blender, and just pulse it a couple of times?
All of your recipes look fantastic, by the way. I made the chocolate almond cherry milkshake, and thought I’d died and gone to healthy! Sweet tooth heaven. So, many thanks for that!
Hi Edith! Sorry for the delayed response, I’m in Maui on vacation and haven’t had as much time as I thought I would to check in on the blog. I’m so excited that you made the smoothie, and I totally love the phrase “died and gone to healthy!” I’m going to use that in a recipe description sometime. 🙂 As for this chickpea salad, yes, I do think you could pulse it up in a high speed blender, especially if you make the cashew cream recipe in the same blender first. All you’d need to do is take out the extra cashew cream that you don’t need, and then add in the other ingredients. I hope you’ll let me know if you make it! 🙂
Woo-hoo! Thanks Beth 🙂 Especially since I’ve interrupted Maui – back to sunbathing now
My pleasure Edith! And I’m home now, not much sunbathing anymore. 🙂
Katie | Healthy Seasonal Recipes says
I have totally been there. I hide something from myself. I try to not read too much into it… Ha ha. Don’t sweat it. Love the pickles and the chickpea salad. Including the texture from the soak and all the celery in it! Yum!
MADE THE CHICKPEA SALAD YESTERDAY AND SERVED ON SANDWICHES TODAY! FANTASTIC!
Love this salad. If you want to spice things up, instead of pickles, tossed a few of those banana pepper rings on top. Yum!
It says to use two cans of chickpeas if substituting instead of dry – however what size can should I use? There’s 14.5oz, 15oz, and 28oz cans. Can’t wait to try this!
Hi Kari! Sorry for the confusion – I’ll update the recipe. Either the 14.5 oz or the 15 oz. will be fine. Or, 1 28 oz. can. 🙂
This was so delicious. I added chopped red pepper, relish and topped with sunflower and beet sprouts.
And some slivered almonds and dried cranberries.
ooooh, yum, Adrienne! I love your additions. 🙂
Sorry but I didn’t understand that quite right. So the chick peas you use are raw? Dry chick peas that have been hydrated? You don’t boil them like when you make hummus?
Don’t they taste “floury”?
Hi Flory! I soak dried chickpeas in an abundance of water for at least 8 hours, until they’ve rehydrated. They are not quite as soft as fresh chickpeas picked straight from the pod, but they don’t have a flour texture. Falafel are made using dried chickpeas that have been soaked, the only cooking is a quick dip in the fryer. If you don’t want to use uncooked beans, this recipe is still perfectly delicious using cooked chickpeas, whether from the can or cooked from scratch. Hope that helps! 🙂
Thank you! I wasn’t sure I understood correctly and not sure about the taste also. I had no idea they can be eaten like that!
My pleasure Flory! I hope you’ll let me know if you try the recipe. 🙂
Yum! I just made this and absolutely love it! I used a can of beans, mayonnaise (yegan was not a concern), celery, ribboned carrots, and smokey paprika. It is so delicious. I didn’t use a food processor because I like a thicker consistency but this is soo similar to the chicken salad I love to make. I think next time I might leave out the smoked paprika and add some grapes (that’s what I love in the classic chicken salad. Thanks for this great recipe!
Yay!! So glad you enjoyed it Katie! 🙂
Betty Morgan says
Congratulations on a wonderful website design and photography! Your photos are professional and make the reader’s mouth water! I’ve been doing this for many years and it is wonderful to see younger women doing such creative vegan recipes. May you continue and be blessed with great health and success.
Thank you so much Betty! Your words mean so much. Thank you for all you are contributing as well!
This was the best chickpea salad that I have made to date and I’ve made a lot of different versions. I love most of them that I have made but there is something about this one that is just amazing. I don’t have picky children by any means but my one daughter, who loves hummus and chickpeas in just about anything, does not really care for any version of chickpea salad until I made this one! She loves it!!
WOO HOO!!!!! I am so excited that this worked out so well for you, and that your daughter loved it! Makes my heart happy. 🙂 Let me know if you have any requests! 🙂
Oh…and I made the recipe using canned Eden chickpeas for the test run and homemade chickpeas for the second time. Both were delicious but homemade wins for sure…doesn’t it always though? Thanks again!
Homemade is WAY cheaper, too! I like Eden for some things, but their prices on canned chickpeas are just astronomical, relatively speaking. Did you see this post where I nerd out on this topic WAY too much? 🙂
No cooking? Really, I never ate raw chickpeas. I would think they would be hard to digest?
Hmmm, guess I will have to try it. Got a huge bag from my local Indian market that I planned to make falafel with.
Mama to 8
One homemade and 7 adopted
Okay, so I’m very curious about this. I have dried chickpeas that I use to make falafel and I will soak those overnight before mixing with all the other things. But when I try the mixture before cooking, it’s totally gross. It tastes really “green.” Wouldn’t this mixture taste similarly? Maybe I’m just not used to it?
Hi Tami! With the falafel, I’m guessing it tastes really green because of the herbs, but I’ve also had it happen that some soaked chickpeas taste better than others when rehydrated. I honestly enjoy this just as much with cooked chickpeas lately, and I’m considering changing the recipe instructions to offer soaking the chickpeas as suggestion because the responses have been so mixed. Funny enough, I just posted an oven-baked falafel recipe. Now I want to taste the mixture raw, just to see what it’s like. 🙂
I am new to plant-based eating and made ths for dinner tonight using a ripe avocado instead of the cashew or mayo. OMG, it was delicious! Using our vitamix mine mine came out more lke hummus, but the flavor was excellent (even without any spicing). I put it on a whole heat tortilla with all the fixings and found that the pickle was the piece de’ resistance :). Thank you so much fo sharing this recipe, it’s definitely going on my favorites list.
Pardon the spelling errors…obviously I have not mastered phone typing ?. Thanks again for the great recipe!
T. M. says
Thanks so much for the recipe! I follow the Engine 2 Diet (100% plant-based, no added oils), so, with using your Savory Cashew Cream, your awesome “sammich” is totally compliant! (Vegan mayo, by the way, is R-E-A-L-L-Y bad for you. It contains 9 grams of fat in one tablespoon. Gak!)
Also, I’m so glad you found your ring!! I suspect we’ve all been through similar circumstances. As a jewelry/silversmithing major in college, I feel compelled to offer everyone on this thread a couple valuable tips: If you do not already have a jeweler you can trust, find one.
I’ve heard horror stories of dishonest jewelers taking rings into the back of the store (under the pretense that they’re fixing/cleaning the piece) and switching out the center diamond for a cheap CZ. If you have any doubts, don’t let your jewelry out of your sight. Avoid the national chains – pick one who’s local and who’s been a local household name for years.
One last tip: Purchase a jeweler’s loupe (can be had for about $30 – $40, from a jewelry supply company or online), and check the prongs on your settings on a regular basis.
This sounds so wonderful. I have frozen chickpeas. Do they need soaked too?
Ive never done raw, but make homemade from dried. May save a a few to try when i soak tonight.
Thanks for a good sounding tecipe. I rarely do bread, but might try it on a sweet potato flatbread.
Miss J says
Can I substitute tofu for the avocado/cashew cream?
Yum! I will be making this! what bread did you use?
Dianne L. Barron says
I think perhaps this is the cutest, cleverest , recipe blog I’ve ever read! have a Merry Merry Christmas this 2017 !
Something I discovered by accident/lets see what happens…if you dry pan toast dried chickpeas before soaking them they develop a very chicken-ish flavor (they smell a lot like KFC to me)… Might be a good option for a mixed vegan/omni household… Or if you miss the flavor
Loved this recipe and I too love pickles even got a strange look from my husband years ago when I made tuna fish sandwiches with pickles on top. Got him loving them too. Speaking of hubby & rings, he lost his years ago when we lived in a small two bedroom apartment. We tore that place apart for a week to no avail we couldn’t find it. I was heart broken because it had a special engraving inside. Months later I was vacuuming & cleaning our bedroom and what was sitting on top of his night stand? His ring!!! I was so giddy he found it and ran into the other room to ask him why he didn’t tell me he found it. He was shocked because he had no idea it was even there,. He thought I was pulling a joke on him and I thought the same with him until he said “ Seriously, I had no idea it was there!” We both had chills because that was one of many unexplained experiences we had in that creepy apartment.
Thank you so much for sharing this recipe! We have a blended family and our kids are not plant-based when they are not with us and sadly they do not eat healthfully at all with their other parents. This has made it even more challenging. for us and harder for them when they are here.
FIRST – this is the best vegan, healthy mayo I have ever tried and I have tried many over the years. It is fantastic. I have to hide the jar from my daughter!
SECOND – WOW! This recipe is ahhhmazing! It is true comfort food and our picky non-plant based kids love it. Thank you for sharing this amazing recipe! We make it every week ❤️
What does this mean exactly? “2 inch ribs of celery (cut into 2- chunks)”
Hi Brenda! Well, I’m not sure what went wrong there, but I recently changed recipe cards, and clearly something went awry. 🙂 It should have read (and now does) 2 ribs of celery, cut into 2-inch chunks. Sorry for the delayed response, as well.
So I have a question….. I made this today and it tastes pretty good but I don’t know if I did it right. If I’m using canned chickpeas do I still only use one cup? I followed the instructions and it seems like it’s missing something
Beth, I’m making this salad for lunch. It sounds awesome Also the savory cashew cream is outstanding. Thank you for the recipes. Your losing your wedding ring ,carried me back to about 30 years ago, had just gotten our youngest son off to school and poured my husband and myself one cup of coffee before he had to leave for work. Do you know I could not find the coffee pot all day long, until i started to make dinner, and there it set in the refrigerator. I would say we are normal, right! Thank you again, Matilda
This recipe is the BEST! Something was missing from my diet until this recipe came along. You are so right about the texture. These rehydrated beans are just right to give you a crunch. My son and daughter-in-law helped me devour this. I have been teaching a class at work about plant based diet and actually brought this in for them to taste. They loved it.
I too love pickles on my sandwich and the taste of pickle juice I am thinking of subbing 1/4 cup of water with pickle juice when making my cashew cream!!
Thanks again for this great recipe!
Recipe was alright…..I probably won’t make it again. I found it to be pretty bland in flavor 🙁
Jessie Colton says
Hi! I am newly transitioning to vegetarian/vegan and made is salad the other day. I have eaten hummus before and garbanzo beans in cold salad. This time I soaked them overnight (I used Goya) and made this salad. It has a SUPER earthy flavor that I’m not sure about. Is this flavor normal? I added only celery, red onions, vegan mayo, dill, thyme, marjoram and salt and pepper.
I dont like them raw…i cook them part way.
christina ledoux says
Hey there- love the blog! Just found you and I’ve been binge reading your recipes since. I was wondering if you process the chickpeas in the skins or if you skin them ahead of time? Thanks!
Judy Pojar says
Delicious and easy to make. Love the crunch of the chickpeas. I will definitely be sharing with friends and family
Oh I’m so glad you enjoyed it Judy, and thank you for sharing! <3
Shaun Trevitt says
You CANNOT eat raw chickpeas! Canned chickpeas are cooked. Dry chickpeas are not. You will give yourselves indigestion if you don’t boil them after soaking, for at least an hour.. Freshly harvested chickpeas are not green like green peas and even in the fresh state are not digestible. Please do your research! Even if you just read the Wikipedia article on chickpeas you will be made aware of these facts..
Love this!!! I found this once I started to become vegan (still working at it) & it’s a go to for sure!! I add sunflower seeds and carrots to mine. I use JUST mayo instead of cashew cream. & YES I add the pickle!!
Michael Benhuri says
I… Can’t imagine eating raw chickpeas. Will be cooking them first
Canned chickpeas are raw, they have only been soaked in the can water, this is not cooking!
You just can’t compare canned food to fresh food – fresh always wins…love this recipe!