Lentil + Chickpea Salad Sandwiches {a.k.a. Vegan “Egg” Salad Sandwiches} by suhu

Source: www.ilovevegan.com

Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Yield: 4 sandwiches

A hearty, high protein, veggie-packed salad that’s delicious in a sandwich or with crackers. Black salt is the secret for that authentic “egg-y” flavor.


1 cup cooked red lentils 1 cup chickpeas, canned (drained) 1 celery rib, finely chopped 1 carrot, grated 1/4 red or green bell pepper, finely chopped (optional) 2–3 green onions, finely chopped 1 medium pickle, finely chopped 3 tbsp fresh dill, finely chopped 1/2 tbsp lemon juice 3–4 tbsp vegan mayo (I use 4) (or sub for hummus) 2–3 tbsp nutritional yeast (I use 3) 1/4 tsp black salt black pepper, to taste LENTIL + CHICKPEA SALAD SANDWICH 2 slices of sprouted, whole grain, or gluten free bread 1/3–1/2 cup of lentil + chickpea salad 1–2 leaves of lettuce (butter, romaine, spinach, or iceberg)


Wash, chop and prepare all ingredients. Make sure the vegetables are chopped nice and fine. Feel free to use the chop/slice function on your food processor.
Lightly mash chickpeas with a fork. Add the lentils, finely chopped vegetables, mayo, lemon juice, nutritional yeast, black salt, and pepper. Mix thoroughly with a fork.
Blend 1/3-1/2 of the mixture with an immersion blender (or use the pulse function on your food processor). Mix thoroughly with a fork to even out the texture.
Optional: Chill for 3+ hours before serving.
Scoop 1/3-1/2 cup of Lentil + Chickpea Salad on one slice of bread and lay 2 leaves of lettuce on the other slice of bread. Close the sandwich, slice diagonally and enjoy!
Serve this salad with crackers for a quick healthy snack.
Approx. 1/2 cup dry red lentils (split) = 1 cup cooked. Rinse ˝ cup dry red lentils (split). Add the lentils and 1 cup of unsalted water to a small-medium sized saucepan. Bring to a boil and boil for 5-10 minutes (until lentils are just tender.)