‘Chickpea Of The Sea’ Salad Sandwich


  • 1 can chickpeas (garbanzo beans) (15 oz)
  • juice of 1/2 lemon + some zest if you like
  • 3 or 4 tablespoons hummus or white bean hummus (vegan mayo is great too)
  • 1/2 cup celery (about 2 small stalks, leaves ok too), chopped
  • 1/2 cup red onion (about 1/2 small), chopped
  • 1/2 teaspoon garlic powder
  • himalayan salt & cracked pepper to taste
  • dash of cayenne, optional
  • 6 slices whole grain, sprouted whole grain flourless or artisan bread, to serve
  • leafy greens, to serve
  • nori sheets, to serve (optional)

Other optional ingredients:


  • crushed nori sheets or dulce
  • 1 tablespoon chia seeds or hemp hearts for some omega 3 & 6


Drain and rinse beans, place in medium size bowl and roughly mash with back of a fork or potato masher until desired consistency, I like mine a little chunky. Add rest of ingredients and mix well adding any extra ingredients you like. Alternately, you could use a food processor starting with the beans, pulse a few times…add remaining ingredients pulsing again a few times until desired consistency.Serve chilled or at room temperature on bread of choice along with some leafy greens and the optional 1/4 sheet of nori. You can also serve on bibb or romaine lettuce like a wrap instead of using bread for a gluten free meal like shown below. Also, try serving this with sliced fresh scooping veggies like cucumber, red bell peppers, zucchini, etc.

Serves 3 generously. Store any leftovers in an airtight container in fridge for a week or so.

If using store bought hummus that is thick, take a couple heaping tablespoons of the hummus in a small bowl and add 1 tablespoon water at a time to thin to desired consistency making for a really nice binder. And if using the hummus recipe link in the ingredient list, omit the cumin.

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