Vegan Egg Salad Sandwich
Where do I start? Gluten-free? Vegan? Soy Free? Or should I just tell you that this sandwich was amazing and you have to make it really soon?!
Yeah…It was so good, it is gone.
For a few days now, I have been waxing nostalgically about a delicious eggless chickpea salad that I made over a year ago from a fabulous foodie blog that I had read. I guess my bookmarking skills are still lacking, because I couldn’t find it. I thought it was from Susan V. over at FatFreeVegan but for some reason I couldn’t find the article I was looking for. I did find her recipes for Two Chickpea Salads and decided to try out her Curried Chickpea Salad recipe. I made a few modifications for my own tastes, which I will share below, and stacked it into this amazing sandwich with Udi’s Gluten Free Bread, fresh tomatoes and avocado, and home-grown sprouts! I am still salivating over it!
I am still on the lookout for a non-curried version so I might be posting an update in the future once I master the Eggless (Chickpea) Salad. In the meantime, make this, eat it, and smile!
Curried Eggless Chickpea Salad
2 c cooked (0r canned) chickpeas
1/2 c diced celery
3 T Veganaise (or other vegan mayonaise)
1 t curry powder
1/4 t cumin
1 T lemon juice
3/4 t salt
ground pepper to taste
In a food processor pulse 1.5 c of chickpeas so that the texture is crumbly. Move the chopped chickpeas to a bowl and combine with 1 T veganaise, curry, cumin, salt and pepper.
Next place the last 1/2 c of chickpeas in the food processor with 2 T of veganaise, the lemon juice and blend until smooth. You may need to add a small amount of water (bit by bit) to get the desired texture.
Add the smooth chickpea mixture to the bowl and chopped celery and stir completely until all ingredients are combined.
Taste to see if you want to adjust seasoning.
Serve on a delicious sandwich, or with crackers.