This Vegan Chickpea Mayonnaise Salad Sandwich is hearty, super creamy and surprisingly healthy!
I got the idea to make this Vegan Chickpea Mayonnaise Salad Sandwich after I made this Vegan Egg Mayonnaise with chickpeas and avocados.
It made me really appreciate how great crushed chickpeas are for meatless sandwiches and salads. I personally think they're especially delicious when mixed with something creamy such as blended avocado, or mixed with tahini to make a "tuna mayonnaise" situation.
So this time I decided to create a vegan "chicken" mayonnaise salad using crushed chickpeas and cashew mayonnaise! I absolutely love using blended cashews for things like chocolate truffles, but they're also great to use as a base for savoury dips such as this Spicy Miso Mayonnaise or this Homemade Domino's Pizza Garlic Herb Dip.
I thought a cashew mayonnaise would go really well with the chickpeas and I was right! The rich and creamy texture of the blended cashews perfectly compliments the crumbly texture and more humble flavours of the chickpeas.
I also added some chopped chives for extra flavour and tinned sweetcorn for crunch. You can add whatever else you want. Some other add-ins that would be very welcome include:
- Chopped cucumber
- Chopped apple
- Grated carrot
- Sunflower seeds
- Almond bacon (!!)
This Vegan Chickpea Mayonnaise Salad Sandwich keeps well for several hours so it would be perfect for packed lunches and picnics. You can use pitta bread like I did, some other flatbread or wrap, normal sandwich bread, or even lettuce wraps or chicory boats!
You can also serve the salad as a dip with vegetable crudités, which would be especially nice to serve as an appetiser for guests.
Looking for more quick and easy plant-based lunch recipes? You might like my:
- Lazy Falafel Lettuce Wraps
- Mediterranean Chickpea “Tuna” Pittas
- Vegan Egg Mayonnaise Salad
- Lazy Samosa Lettuce Cups
- White Bean Scramble
- Vegan Stretchy Melty Grilled Cheese
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
Helpful tools to make this Vegan Chickpea Mayonnaise Salad Sandwich:
food processor
blender
hand-held stick blender
Vegan Chickpea Mayonnaise Salad Sandwich (GF)
Ingredients
For the chickpea mayonnaise salad*:
- 400 g (14oz) tin of chickpeas, drained and rinsed
- 200 g (3.5oz) tinned sweetcorn, drained and rinsed
- Small bunch of chives, finely chopped
For the mayonnaise:
- 50 g (⅓ cup) cashew nuts - soaked overnight in cold water or in boiling water for 10 minutes
- 3 teaspoons apple cider vinegar
- ¼ teaspoon (Dijon) mustard
- 1 teaspoon maple syrup (or sub any other sweetener)
- Salt + pepper, to taste
To serve:
- Pitta bread, flatbread, sandwich bread, lettuce wraps, chicory boats
- Lettuce, cherry tomatoes etc
Instructions
- Place chickpeas in a bowl and mash with a fork or potato masher until broken into rough pieces (you can alternatively use a pestle and mortar)
- Once mashed, add the sweetcorn and chives
For the mayonnaise:
- Add all ingredients for the mayonnaise to a blender or food processor (a hand-held stick blender also works well) and whizz until completely smooth, adding little splashes of water until you achieve your desired consistency - it should be fairly runny but not too watery
- Taste and adjust seasonings as necessary
- Add the mayonnaise to the chickpeas etc and mix well. Taste and add more salt if necessary
To serve:
- Serve in pitta bread, flatbread, sandwich bread, lettuce wraps or chicory boats, along with salad such as lettuce and cherry tomatoes if desired
- Keeps well for several hours (best to keep refrigerated). The chickpea mayonnaise salad itself will keep for up to a couple of days covered in the fridge
Notes
- Chopped cucumber
- Copped apple
- Grated carrot
- Sunflower seeds
- Almond bacon (!!)
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
Ellie
Will make these for a picnic this weekend!
Rhian Williams
Thank you!
Darea
Can I make extra of the mayonnaise and save it in the fridge? How long will it keep probably?
Rhian Williams
Yes definitely! It should keep covered in the fridge for up to 5 days!