BeginnerMainLunchamerican
Dairy FreeFish Free
Ingredients
Servings:
10
Vegan Mayonnaise
- ⅕ cups aquafaba
- 1 tablespoons apple cider vinegar
- ⅕ teaspoons salt
- 1 ½ teaspoons dijon mustard
- 1 teaspoons lemon juice
- 1 cup neutral oil
Chickpea Salad
- 16 ounces chickpeas, cooked from dried or canned
- ¾ cups vegan mayonnaise
- ½ teaspoons salt
- ½ teaspoons black pepper
- 5 ribs celery, finely chopped
- 1 whole red onion, finely chopped
Sandwich
- 20 slices sourdough bread
- 3 whole tomatoes, sliced
- 2 cups spinach
Instructions
Vegan Mayonnaise
- 1
For aquafaba - you can use the drained liquid from canned chickpeas, or make your own if cooking chickpeas from dried. After chickpeas are cooked, remove from water and simmer until the consistency is similar to egg whites.
- 2
Using food processor or immersion blender, blend all ingredients except oil until mixture begins to thicken.
- 3
While blending, slowly add the oil. This may take 1-2 minutes for mixture to thicken and emulsify.
Chickpea Salad
- 4
In a bowl, mash the chickpeas with a fork or potato masher until they are mostly broken.
- 5
Fold in mayonnaise, salt, pepper, celery, and red onion.
Sandwich
- 6
To assemble, sandwich a scoop of chickpea salad, tomato, and spinach between 2 slices of bread.
Equipment
- Blender
- Colander
- Food Processor(specialized)
- Immersion Blender(specialized)
Nutrition Facts
Calories270
% Daily Value*
Total Fat25.65g33%
Saturated Fat19.69g98%
Trans Fat0.00g
Cholesterol4.26mg1%
Sodium428.11mg19%
Total Carbohydrate