Finding something hearty and satisfying to put in a sandwich stumps most people when first making the transition to a plant-based diet. Vegan "deli meats" (yes, they do exist) are highly processed so I never use them. But how about something that can take the place of tuna salad or egg salad? Enter this chickpea mash. You can stuff it into a pita, spread it on toasted bread or heap it up on some nice greens and serve with fresh fruit. Also try it's cousin No-Egg Salad.
Mashed Chickpea Sandwich Filling
Makes enough for 2 sandwiches
1 15.5 oz can chickpeas (garbanzo beans), drained and rinsed
1 stalk celery, diced (about 1/4 cup)
3 tablespoons chopped onion (any kind but red onion is particularly good)
1/8 teaspoon curry powder
1 teaspoon fresh lemon juice
1 teaspoon agave nectar
1 teaspoon yellow mustard
2 tablespoons Healthier Mayonnaise (see note)
a good pinch or two of kelp granules, optional but it gives it a slightly "tuna" taste
Mash chickpeas in a large bowl with a fork or alternatively, mash in a stand mixer on the lowest speed. You want them to be mostly broken up but still a bit chunky. Add all other ingredients and stir to combine.
The Healthier Mayonnaise recipe makes 1/2 cup, is very easy and quick, and keeps several days. There are commercially prepared vegan mayonnaises but they are heavily processed and full of oil.