Chickpea Salad For Sandwiches or Wraps

March 30, 2017

A sandwich is such an easy lunch when you live in an RV. It comes together quickly. It’s filling. The ingredients can be easy to keep around. This Chickpea Salad sandwich filling meets all of those requirements. Plus, it’s versatile. Put it on bread, in a wrap, or on top of greens – you choose!

Chickpea Salad

Prep Time10 mins
Total Time10 mins
Course: Lunch
Cuisine: American
Servings: 4 sandwiches
Calories: 277kcal

Ingredients

  • 1 can chickpeas rinsed and drained
  • 1/2 cup slivered almonds chopped fine by hand or in a food processor
  • 1 tablespoon fresh squeezed lemon juice
  • 1 teaspoon kelp powder
  • 1 celery stalk finely diced
  • 1 carrots finely grated
  • 2 tablespoons onion minced
  • 1/4 cup vegan mayonaise
  • 1/2 teaspoon yellow mustard powder or a teaspoon of dijon mustard
  • salt and pepper to taste

Instructions

  • Place drained chickpeas in a bowl and mash with a fork or potato masher until no whole chickpeas remain.
  • Add all remaining ingredients and stir to combine.

Notes

Eat this chickpea salad on a sandwich, in a wrap, or on top of salad greens. If you can't find kelp powder or flakes (this is the one we use), leave it out. Finely diced red bell pepper might also be a nice addition.
Note: the nutritional information provided is created using an online calculator. It is only meant to be a rough guideline. For best results, calculate the nutritional information yourself with the exact ingredients and amounts that you use.

Nutrition

Calories: 277kcal | Carbohydrates: 19g | Protein: 8g | Fat: 19g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 439mg | Potassium: 104mg | Fiber: 5g | Sugar: 2g
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Laura Nunemaker

About the Author

Laura Nunemaker

vegan. digital nomad. cycling. scuba. intj. former vegan bakery owner.

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  • John Ward says:

    Looks great and easy – both goals of mine when I move to full-time RVing (3-5 years from now). Thanks!

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