Eggless Salad Sandwich

When life gets hectic, you need simple, healthful recipes that can be whipped up quickly and give you the nutrients you need to power on. Our Eggless Salad Sandwich meets those requirements and then some. A short simmer on the stove infuses chickpeas with the flavors of garlic and onion, after which they are combined with a rich cashew cream, a variety of crunchy veggies and several savory seasonings. This whole food, plant-based sandwich is perfect for weekday lunches or a picnic in the park. Ingredients are scaled to two servings, so double (or triple!) the recipe to enjoy leftovers or to share the love with your family.

Ingredients

Eggless Salad Sandwich

  • 3/4 cup chickpeas, cooked, rinsed + juice from can (aquafaba)
  • 3 tablespoons Basic Thick Cashew Cream
  • 3 tablespoons breadcrumbs
  • 3 tablespoons celery, finely chopped
  • 2 tablespoons green onion, finely chopped
  • 1 tablespoon baby dill, finely chopped
  • 1 tablespoon dill pickle, finely chopped
  • 1 teaspoon garlic, fresh, chopped
  • 1/4 teaspoon lemon juice, freshly squeezed
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon sriracha
  • 1/4 teaspoon turmeric
  • Black pepper, freshly ground, to taste
  • Garlic powder, to taste

Basic Thick Cashew Cream

  • 1 cup cashews, soaked 3-4 hours
  • 2/3 cup water, room temperature
  • 1 tablespoon miso paste, light
  • 1/4 teaspoon guar gum
  • PREP TIME 20
  • COOK TIME 10
  • Serves 2

Directions

Eggless Salad Sandwich

  1. Combine chickpeas, aquafaba, chopped garlic, garlic powder and onion powder in a saucepan and cook it over medium heat for 10 minutes. Let it cool.
  2. When chilled, drain liquid. Place in food processor and pulse until slightly chunky.
  3. Remove from food processor and place in bowl with remaining ingredients. Chill at least 10 minutes before assembling sandwiches or lettuce wraps.

Basic Thick Cashew Cream

  1. Drain cashews, add them in a blender with water and miso paste, then blend until smooth.
  2. Add guar gum and blend on low 30 seconds then high for 60 seconds.
  3. Recipe makes 1 3/4 cup. Unused cream can be refrigerated up to 3 days or frozen up to 2 months.

Note: In place of Cashew Cream you may substitute avocado or plain plant-based yogurt.