Try this unique spin on chickpea salad for your next vegan breakfast or lunch sandwich/wrap. Want to make it gluten free? Roast two hearty portobello mushroom caps to replace the bread.

creamy vegan chickpea salad sandwich

You’ll need:

  • a can of chickpeas
  • Ackee mayo and
  • your favourite add-ins
Chickpeas ackee mayo and veggies for vegan chickpea salad

As with all the recipes I share. Think of this as a base you can build on to suit your tastes and imagination.

vegan chickpea salad with ackee mayo

Once your ingredients are prepped, as much or as little of each add-in gets tossed. Likewise feel free to add as much or as little ackee mayo as you like. Stir it all together and enjoy.

Vegan Chickee Salad

Chantal
Upgrade your chickpea salad with this version using ackee mayonnaise for a filling vegan breakfast/lunch sandwich
Print Recipe Pin Recipe
Course Breakfast, Lunch
Servings 4 servings

Ingredients
  

  • 1 can Chickpeas drained and rinsed;
  • 4 tbps Water;
  • 2 pinches of Baking Soda;
  • 1/2 to 3/4 cup Ackee Mayo;
  • Juice of 1/2 Lemon;

Add-ins:

  • red bell peppers
  • green onions
  • serrano chili
  • red onion
  • finely shredded garlic
  • cilantro;
  • Salt & Pepper to taste

Instructions
 

  • Place chickpeas, water and baking soda in a small saucepan over medium-low heat.
  • Cover and let simmer till all the water evaporates**
  • Keep a close eye as this happens relatively quickly.
  • Put the chickpeas in a bowl and mash with a fork or potato masher, you can make it as smooth or as chunky as you like;
  • Toss in your add-ins and squeeze the juice of half a lemon over the mixture;
  • Mix well then add ackee mayo a little at a time until desired consistency is achieved;
  • Enjoy!

Notes

Notes
**The baking soda helps to soften the chickpeas – I figured out that this was the trick one of my former coworkers used when making hummus, so simple, but really effective, he made really great hummus! At first I was hesitant about using baking soda in this manner as I was concerned about leaching nutrients. (I steam or roast vegetables over boiling them any day). To address this concern, I use as little water as possible so that I don’t have to pour off any cooking liquid. (Please do your own research, I’m not a nutritionist or scientist – if you are not comfortable with doing this, feel free to use the chickpeas as they are, they will just be a bit more coarse in texture)
MENU