“Eggy” Chickpea Salad Sandwiches

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

One (15-ounce) can no-salt-added chickpeas, drained and rinsed (or 1 ½ cups cooked chickpeas)

¼ cup vegan mayonnaise, plus more as needed

½ teaspoon kala namak, plus more as needed

½ teaspoon ground turmeric

¼ teaspoon freshly ground black pepper, plus more as needed

1 medium carrot, scrubbed and very finely chopped

1 rib celery, finely chopped

½ cup (2 ounces) finely chopped red onion

8 slices whole-wheat bread, toasted

Lettuce leaves, preferably romaine, for serving

Tomato slices, for serving

Directions at washingtonpost.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer