Vegan Chickpea Salad Sandwiches

 

Ultimate Chickpea Salad Sandwich | Chickpea Filling | Easy Vegan Recipe

Video taken from the channel: Irene Coco Queen


 

Vegan Chickpea Tuna Salad | Easy Healthy Lunch Ideas | Collab w/ Health Nut Nutrition | The Edgy Veg

Video taken from the channel: Edgy Veg


 

HOW TO: VEGAN “TUNA” SALAD + semi-food prep! | Cheap Lazy Vegan

Video taken from the channel: Cheap Lazy Vegan


 

Vegan Chickpea “Tuna” Salad

Video taken from the channel: SweetPotatoSoul


 

Vegan Chickpea Salad Sandwich | The Wicked Kitchen

Video taken from the channel: Wicked Healthy


 

ULTIMATE CHICKPEA SALAD SANDWICH | easy vegan recipe

Video taken from the channel: Eamon & Bec


 

Vegan Sandwich Ideas for Back to School / Work

Video taken from the channel: Caitlin Shoemaker


Chickpea salad sandwiches are the perfect weeknight meal, especially during the summertime. In order to make the recipe, you’ll need a medium-sized mixing bowl, a spatula, a measuring cup, measuring spoons, a food processor, and a toaster. Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Caramels chocolate bar donut cookie. Halvah apple pie apple pie brownie donut cheesecake.

Powder sugar plum liquorice. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake.

I love cake indeed. Chupa. Add the tahini, Dijon mustard, maple syrup, green onion, celery, and sweet relish to the chickpeas and mix until everything is well combined. Spoon about 1/2 cup of the chickpea salad onto one piece of bread. Add lettuce, tomato, and more Dijon (if you prefer) to the second slice.

Put them together and make a sandwich. Mash the chickpeas, pesto, thyme, black pepper, and salt in a bowl with a masher, or fork. Add mayo and continue to mash to combine. Spread 3 heaped tbsps of the chickpea mix evenly on one slice of bread and layer up with sliced red onion and spinach leaves.

Top off your sandwich with bread, cut in half, and serve up. Cut the celery and carrots into large chunks and add them to a food processoralong with 3 cups of soaked, drained chickpeas and 1/2 cup of cashew cream. Pulse a few times until the texture is roughly chopped, and then season to taste with salt and pepper (I love the flavored salt Herbamarefor this recipe). To assemble each Sandwich, lightly toast 2 slices of bread, and layer each with a piece of lettuce. Place a heaping portion of the Chickpea Salad onto.

Instructions. Add chickpeas to a bowl and mash slightly with a potato masher or fork. Add the rest of the ingredients for the chickpea salad, except the grapes and tomatoes, to the bowl and mix until well incorporated. Taste and adjust seasoning. Smashed Chickpea Salad Sandwich.

Tangy, a bit spicy, hearty and creamy, this Smashed Chickpea Salad Sandwich is a delicious way to enjoy nourishing chickpeas. Fabulous as a sandwich or simply as a salad. vegetarian or vegan + optionally gluten free. Place the chickpeas in a mixing bowl and mash with a fork, leaving only a few beans whole.

Add tahini, mustard, maple syrup, red onion, celery, pickle, capers, salt and pepper, and sunflower seeds (if using) to mixing bowl. Chickpea Sunflower Sandwich 30-minute Chickpea Sunflower Sandwich with smashed chickpeas and roasted sunflower seeds in a simple dressing. Sandwiched between two slices of bread and topped with my secret garlic sauce, this is healthy lunch perfection.

List of related literature:

To assemble one serving; into half a warmed, opened pita bread put in order, 2 tablespoons alfalfa sprouts, 2 tablespoons of the dressing, 2 ounces crumbled or diced Coriander & Garlic Crisp Tempeh.

“Tempeh Production: A Craft and Technical Manual” by William Shurtleff, Akiko Aoyagi, Soyfoods Center (Lafayette, Calif.)
from Tempeh Production: A Craft and Technical Manual
by William Shurtleff, Akiko Aoyagi, Soyfoods Center (Lafayette, Calif.)
Soyfoods Center, 1986

Combine the romaine, bean sprouts, green onions, and fresh coriander in another bowl and toss with 1⁄2 cup of the dressing.

“Perfect Pairings: A Master Sommelier’s Practical Advice for Partnering Wine with Food” by Evan Goldstein, Joyce Goldstein, Joyce Oudkerk Pool
from Perfect Pairings: A Master Sommelier’s Practical Advice for Partnering Wine with Food
by Evan Goldstein, Joyce Goldstein, Joyce Oudkerk Pool
University of California Press, 2006

Place all of the ingredients (garbanzo beans, kale, parsley or cilantro, rolled oats, onion, lemon juice, garlic, coriander, cumin, and paprika) into a food processor, and process until the mixture is well blended and starts to stick together.

“Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar” by Cathy Fisher
from Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar
by Cathy Fisher
Green Bite Publishing, 2016

Gently stir in panko, processed chickpeas, remaining 2 tablespoons yogurt, remaining scallions, remaining 2 tablespoons cilantro, and shallot until just combined.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Add the chickpeas and basil or parsley and toss to coat the chickpeas well with the dressing.

“The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating” by Jack Bishop, Ann Stratton
from The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating
by Jack Bishop, Ann Stratton
HMH Books, 1997

In a food processor, puree the chickpeas with a few tablespoons of olive oil, a couple of tablespoons of tahini (optional), a large clove of garlic (more or less), a few tablespoons of freshly squeezed lemon juice, and about a teaspoon of cumin, along with salt and pepper.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
by Mark Bittman
Simon & Schuster, 2009

2 While the pita wedges are browning in the oven, place the garbanzo beans, water, garlic, tahini, lemon juice, and cumin in a blender or food processor and process until smooth and creamy.

“Living Vegetarian For Dummies” by Suzanne Havala Hobbs
from Living Vegetarian For Dummies
by Suzanne Havala Hobbs
Wiley, 2009

With a slotted spoon, transfer the cooked onions and garlic to the lentil mixture; stir in the spinach, cumin, coriander, lemon juice, a bit of salt and pepper, and 1 cup water.

“Cooking with the Bible: Biblical Food, Feasts, and Lore” by Anthony F. Chiffolo, Rayner W. Hesse
from Cooking with the Bible: Biblical Food, Feasts, and Lore
by Anthony F. Chiffolo, Rayner W. Hesse
Greenwood Press, 2006

Check out the Vegetable Chickpea Loaf recipe.

“The End of Dieting: How to Live for Life” by Dr. Joel Fuhrman
from The End of Dieting: How to Live for Life
by Dr. Joel Fuhrman
Hay House, 2014

In a bowl, combine the chickpea flour, the toasted cumin and mustard seeds, the salt, the pepper, and the cayenne, if you’re using it.

“The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day” by Didi Emmons
from The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day
by Didi Emmons
Harvard Common Press, 1997

NOAH BRYANT

Hardcore strength training is what I am about. I am a personal trainer, author, and contributor to lots of different lifting and fitness magazines.

I was a 2x NCAA champion in the shoutput at USC and I represented the USA at the 2007 World Championships as well as the 2011 PanAm Championships.

Contact me to find out more about my personalized online training and how I can help you reach your goals.

Education: Bachelor of Science (B.S.), Public Policy, Planning, And Development @ University of Southern California

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131 comments

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  • Not sure what is going on with my right cheekbone, but I hope you enjoyed the video nonetheless 😉
    Here are some links to MORE School Lunch Ideas:
    School Lunch Ideas #1: https://www.youtube.com/watch?v=eYNJpV7ezys
    School Lunch Ideas #2: https://www.youtube.com/watch?v=fiTeHom8B78
    School Lunch Ideas #3: https://www.youtube.com/watch?v=99WUlMyHD3Y
    School Lunch Ideas #4: https://www.youtube.com/watch?v=5dViIXyglxg
    And some Vegan Snacks, too:
    3 Ingredient After School Snacks: https://www.youtube.com/watch?v=To_sVLonyr8
    Lunchbox Snack Ideas: https://www.youtube.com/watch?v=XbCRpjDyztw
    Savory Energy Bites: https://www.youtube.com/watch?v=NVZ6W6nVWjE
    Bonus Make-Ahead Breakfasts: https://www.youtube.com/watch?v=YpkJH022GZ4

  • I did this and it was delicious, fast and easy. I added mayo and a little bit of honey mustard and it was surprisingly reminiscent of tuna. Even my pescatarian husband enjoyed it with some chips. Thanks for the awesome recipe!

  • A went vegan 2 days ago and I love it! It has been extremely hard for me though because my family eat meat and dairy. The other day we got KFC (my favourite takeaway) and it was sooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo HARD TO NOT EAT ANY MEAT. Has anyone else recently gone vegan? How is it going? Let me now in the comments!

  • I am here for healthy ideas. I’m grossed out by the way meat and chicken are prepared. I been eating garbage for years and this video �� Thumbs up I will be trying these meatless recipes.

  • I think it’s funny how you said you wouldn’t use blueberrys on your sandwich, after putting grapes on your Sandwiches and recommending cherrys or rosins. ������ I wouldn’t do any of it, but I think it’s funny how you think about both versions totally different.

  • Question on the tempeh recipe: how much does “bacon” does it taste? I never liked meat, and pork was the WORST. I haven’t eaten bacon since I was about 12-13 (51 now), and just the smell of someone making real bacon nauseates me. Will I be ok with this recipe?

  • Mashed chickpea sandwiches are my new obsession! I’ve tried a few different variations and each one has been great. Thank you, Rose!!

  • Like bread toasted better, depends on the sandwich!! Should make peanut butter and jelly sandwiches and ham and cheese sandwiches!!

  • Licking fingers, didn’t appear to wash hands after doing so, eating off the spoon and dipping it back into the food is just nasty…glad they are the only ones eating this. Hope the dish taste good, but I’m turned off by the poor cooking habits.

  • I had to try this! So, I made it today! Yay! It’s tasty, for sure! I did it with the avacado and followed it the way you made it but I cheated and used pickle relish and jalapeno pepper juice, along with the addition of turmeric, lemon pepper, a little diced apple, and (sorry) bacon bits… It’s in the fridge, as he’s not quite ready to eat yet, but the yet to be toasted seedless rye bread, romaine lettuce leaves, and tomato slices await! Thanks for the recipe! Now, off to fix the first recipe for watermelon in that video! I’m excited! Again, thanks and God bless you!

  • When you’re trying to julienne, you are supposed to claw the vegetable with the tips of your fingers facing inward and knuckles outward so you don’t cut your fingers. BE CAREFUL! I’ll be making this recipe tonight!!

  • I tried making this but the canned chickpeas were so hard. The texture was off-putting, but it was the same as in your video, so I don’t think the chickpeas were the problem. Is there another, softer bean that would work well as a substitute?

  • Oh my goodness…just made this. It was delicious. Chickpea is such an amazing bean. Our relationship started with falafel; now it’s progressed to chickpea salad.����

  • Eamon! I have been looking for just this kind of sandwich filling. I have all the ingredients on hand to make them in the morning (it’s about 10 pm right now). I found you guys through Trent and Allie, and I’ve just started eating a vegan diet after suffering a heart attack in March. So this is fantastic! I can’t wait to try the Mushroom Stroganoff, but I have to avoid regular pasta and settle for gluten free. I also have to avoid salt and oil, so I may go black olives instead of green olives on the Chick Pea Salad. I think someone else gave me a Chick Pea Salad recipe but this one looks better and easier. One day I’ll get your cookbook, but there’s something about having an actual book in your hands, so if you ever decide to publish print on demand, Amazon has a great way to do that called CreateSpace. Keep me posted.

  • Looks like shit wrapped in a leaf. How you eat this shit is beyond me. Chick peas or a bloody baby cow. Bloody baby cow steak everytime.

  • Could watch u eat all day.
    A picture of health �� truth!!!

    Honestly, we want to see how U bring it all together w your Chi tea and fruit �� or other desert

    Cover the sink w a cutting board our stainless steal insert and display your starter chi tea set on it �� it is so ��beautiful ⭐️✨⭐️✨⭐️
    When editing maybe… Cut the places you touch or wipe your nose.

  • Here I am in 2020 watching this episode of Freestyle Friday for the 50th time. Watched every one of these and bought the book, love Love LOVE the recipes but I really love watching Eamon in his element. I have never met you two but as much as I’ve followed, it’s like hanging with friends every upload. Congrats on moving into the second van today guys! Thanks for everything. Stay You. Love from Texas! ��

  • Hi, can you tell me how you cook your fresh chickpeas? I heard you say that you sprouted them for two days. I’m not sure what that means. Thanks.

  • Love how he said “I was forced to make that decision”. I was expecting him to say: I was forced to do dishes. He is very wise. Haha lol

  • Thanks for this awesome video Caitlin. Due to a negative high cholesterol report, I have decided to go vegetarian starting in 2020, so I am doing my research now. I made the chic pea “chicken salad” and had it for lunch yesterday with some pickled red onions (from your recipe). The salad was DELICIOUS!! However I had some trouble digesting the chic peas and have felt pretty awful all day today. Any idea if this is common? Love your videos

  • If you substitute the chick peas for a tin of tuna fish and add some proper mayo this will be delicious, also maybe leave out the kale because kale is for the animals.

  • So glad I found your channel! I’ve been vegan for a few years but have been lazy with cooking. Tried your rice wrap bacon this morning and planning to make this tuna salad for lunch! Thank you for making these recipes accessible and delicious! #subscribed

  • You’re such an interesting set of characters, and the food looks great! I’m going to make these for dinner, see what the husband thinks!

  • When whatever that was that crawled out the screen at 2:20 to the right made me smack my screen lmao. Scared the ish outta me. Nice vid.

  • I made this and it was tasty af! I didn’t have the dijon or the ume vinegar, so I subbed regular mustard and apple cider vinegar. I’m saving up to buy your cookbook:)

  • I loved this recipe for lunch today! Any chance u might bring back free style Fridays? I love seeing what y’all make for vegan meals. I also need your cookbook ��

  • Hey! Y’all need to go back to making these videos. I’m watching all these for the first time 2 years later. I’m not vegan but let me tell ya!!! All the ones I’ve seen look delicious and definitely want to try the recipes. I’ve kinda been binge watching freestyle Friday’s ��������

  • You’re channel has been a life saver! I so often get stuck in a rut of making the same things! Thanks for spreading my vegan horizon ☺️☺️

  • Eaman, you said “you don’t have to add refined salt”. I just started using kosher salt exclusively, and what…..a…….game…….changer! Give it a try my friend! Hope this message finds you well! Sending Positive Vibes from South Florida��☀️

  • I made this and it is amazing!!! I thought my tuna salad days were behind me, but Thankfully, I was wrong! Thank you for sharing all of your recipes with us!!

  • you inspired me to go vegan!!! once I finish the meats that I have in my home lol. but I’m going to push myself and start!!! I’m excited

  • OMG I just made this sandwich it was amazing. It was Pitbull and Lab mix approved. Thank you for sharing your recipes your saving a old truck driver’s life no more greasy rest stop food.
    Blessings and more Blessings

  • Just made this.. SOO GOOD! Took the first bite and almost teared up. Ate it on flatbread with jalapeno, onion, tomatoes and spinach with daiya pepperjack cheese melted. BOMB!

  • I made the chick pea sandwich and after eating it I felt like it was a little plain, like it was missing some sort a flavor. I followed the recipe to the T, any idea what could it be?

  • My first time trying, and I’m a bit confused on the Chickpea process.. I have a 1lb bag of the Organic Garbanzo Beans (which says it’s also known as chickpeas) ; do I boil/let them soak over night and then go into the mashing part where the ingredients are added? =/

  • Omg are you for real using an Immersion blender on the dry…I cry watching you cook woman. You could use red onions to make the taste less sharp and sweeter, and add lemon juice if it complements the taste just like in normal Tuna salad. Idk bout this recipe haven’t tried it yet. Adding a small chilli would spice things up, or just use cayenne pepper.

  • Everything looks so delicious but it all relies on copious amounts of oil on this Chanel. Am I the only one who does not want clogged arteries? Is there a way to do it without soooo much oil (including vegan mayo)?

  • I’m revisiting this video because I’m running out of ideas for meals I can make in self-isolation. Thanks for a good lunch in a dark time.

  • Could watch u eat all day.
    A picture of health �� truth!!!

    Honestly, we want to see how U bring it all together w your Chi tea and fruit �� or other desert

    Cover the sink w a cutting board our stainless steal insert and display your starter chi tea set on it �� it is so ��beautiful ⭐️✨⭐️✨⭐️
    When editing maybe… Cut the places you touch or wipe your nose.

  • Okay so I totally tried this out (minus the pickles because I thought I bought them but didn’t, and without celery because I’m not a fan) but I put a step to step on how to make it on my snapchat story and everyone was messaging me telling me how good it looked and how they wanted to try it! I have finally gone full vegetarian this New Years (I was a pescetarian) so I’m posting videos on new foods I make so people will realize it’s not too hard to go vegetarian and how good and healthier it is! People seem to like it so far! Thank you so much. This is my new favorite dish ❤️

  • I wonder if you added the fish seasoning to it if it would be okay like if that would be more convincing or like some black salt to give it like the boiled egg flavor cuz sometimes I like egg in my tuna I guess the only way to figure this out is to figure this out LOL

  • I’m so glad I found your channel keep doing these videos I recently became a vegan and was worried about what foods I can make that taste great. Thanks to you there is so many options ❤️❤️❤️❤️

  • I really can’t believe that I’ve been cutting tomatoes and onions incorrectly my entire life! I love tomatoes so this is hugely helpful for me lol the recipe is delicious too. Thanks for sharing!

  • The first sandwich is called a Waldorf Salad. It usually also has chopped green apples in it, and pecans or walnuts, not almonds. A great idea to make it into a sandwich. I’m trying that for sure.
    Instead of blue berries you could use spirulina for blue.

  • Will try it out! Trying to eat as little meat as possible, this seems very fresh, nourishing and just perfect! Thanks for the idea

  • I have watched this video several times and today I finally made it!!! OMG!!! LIFE CHANGING!!! I am so excited for lunch for the next 3 days!!!!!! NOMNOMNOM!!!!!

  • On 4:07 you just brushed some stuff from the cutting board, you know what, this is why I love this show, its so natural and awesome! And when you can not say words fast, you react so natural, this is great! In this pandemic, you guys are just making my days. Thank you very much and hi from San Francisco!

  • Never before considered putting pickles into the chickpea salad. What a great idea! For those who don’t like the kick of cayenne, I’d replace it with a sprinkle of smoked paprika. Beautiful recipe. I have all the ingredients in my pantry and fridge now, so I know what I’ll be making for lunch for the family tomorrow. Thank you for sharing!

  • “I can’t speak”, or “Why am I having trouble speaking”? or “OMG, I really can’t speak.” You say those words often in your videos. Not sure why. Anyway, thank you for sharing this great recipe.

  • That looks yummy. I wonder how my small food processor would mash the beans. And, I would add some raw sunflower seeds too. Thanks for posting:)

  • Made the chickpea sandwich and it was such so delicious I ate two in one sitting. I regularly eat vegan bahn mi’s as well but these are my new favorite.

  • if you mash the chickpeas until they have a “flaky” consistency and add kelp powder (optional: you can poke and drain 4 vegetarian (or real fish oil depending on how loosely vegan you are) capsules into the mix to get the same EPA/DHA ratio that tuna would give you) I used green onions and added a pinch of Ethiopian berbere spice and omitted the cumin. My 1st time trying this and I’m impressed, the kelp really makes it taste like fish. My motherI used to pick me up on my lunch break while in high school. We’d go to the lake down the street from my high school and feed the geese while eating cucumber slices dipped in tuna and mayo. Fast forward 25 years, my mother is vegetarian and I’m vegan, and I’ve missed our cucumber tuna lunches. Thanks to you Rose, our tradition can be tweaked to match our new selves. There’s always a way. Stay beautiful!

    p.s My name is Daniel too, say hello to Daniel for me, he’s adorable, he has beautiful energy.

  • You look kinda sad… are you sure you’re mentally okay? Always know Seejungfrau help is okay! Go get help if you need it, you’re not being attention-seeky. talk to a friend or a professional if you need

  • Fantastic recipe!
    I just uploaded a Fattoush Salad recipe which I think you’ll love to try too.

    Check it out and let me know:) It’s a middle eastern salad, and is packed with a whole lot of taste & flavour. I first had it at a restaurant and then went on a crazy mission to replicate it (which I finally did!!)

  • THANK YOU for this. OMG! So delicious! Just made a batch and I’m obsessed. Had chickpeas in my pantry for awhile and had no idea what to do with them. The combo of the sun dried tomatoes and olives with the peas and avo is incredible. I totally forgot to add the pickles. I will add some jalapenos next time. �� So good!! ����

  • Speaking of fish I once made sushi, it tasted too much like fish so I couldn’t eat it XD basically just soysauce, really ripe avocado and seaweed

  • In case you want something tasty, but don’t have time/can’t cook, all you need is: rye bread, both spread and sliced (two slices) vegan cheese, hummus, vegan salami, walnuts, pistacchios, hazelnuts, a bit of thyme and another bit of oregano. It smells and tastes great, and even a kid could make it! ����

  • I just discovered your channel and I’m loving your recipes! Though, it’s a pity you don’t use metric measurements, they would be really useful, at least in the written recipes:(

  • Now, I’m not vegan, and I don’t find motivation for trying to become one (Because I just like the taste of meat and yes, I am fine with killing babies and eating dogs if that wasn’t a weird thing to do socially) but this looks like something I’d have no second thoughts about chowing down on.

  • It will be my one year anniversary as a pescatarian next month and of all the foods in the world the one thing that I really was craving was a sandwich I made the BLT it satisfied that one year long craving ��

  • Thank you SO MUCH for sharing the vegan “tuna”-salad recipe!
    I tried it just now and I absolutely love it! I don’t think I’ll ever miss the taste of real tuna salad ever again. The taste is much better, the texture is pretty much on point AND no animals had to die in the process.
    Big fan of your channel btw!

  • Goddamn! I need to make that chickpea salad asap! It looks sooo good! I don’t like chickpeas by themselves; there’s something about the dry texture inside that I can’t deal with, same with beans, BUT “processed” (that’s not the right word but I can’t think of it now) as in falafel or hummus etc, I think they’re amazing! (I know I’m weird:-) ). This recipe looks so delicious!

  • How did you even know chickpeas are my favorite food in the world aside from Lobster. I wish I knew what kind of bread that is it looks delicious thank you for sharing your recipe as well

  • I’m not vegan but decided to try this recipe out and although it felt at the end it was missing something I added some honey mustard and bell peppers and it turned out pretty decent. The pickles and pickle juice rly add flavor

  • I’ve watched this video several times. I just realized what you call a tuna sandwich is pretty much a hummus sandwich. Yum!
    Love your video’s! Keep up the great work!

  • Looking for high protein lunch right before or after weights, this look perfect I am transitioning to plant-based. Anyone else trying this during their meal prep for workouts?

  • omg the rainbow one with avocado!!!! YUM!!! i will def try the tempeh i have always been kinda afraid but honestly im not much of a sandwich person but these look awesome

  • ONG!!! I just made it today and I have to tell you AMAZING!!! I didn’t use my processor i used a fork and my hands also I had no nori so I used Old Bay. It turned out good. I LOVE being VEGAN. I am trying to figure out how to post pictures… EXCITED

  • I used t think I didn’t like pickles until I lived in Canada for a year. Now I just looove them and as I am bacj my fam just finds it weird haha

  • So happy I stumbled upon this video! I tried the chicken salad sandwich, although it gave me more of a tuna salad sandwich vibe (which I didn’t mind at all! It was delicious nonetheless) Even my brother who is very much a meat lover said it tasted better than the real thing!
    Will be making again, although I skipped out on the salt because I felt the chicken flavoring gave it enough of a salty taste for me

  • Thank you so much, I’m about to make this right now.
    Vegan strong.
    I’ve been a Plant-based/Vegan for 1 year and 5 months and I’m not turning back.

  • Just made this exact recipe, but I added chopped cabbage after mixing everything together and it was SO BOMB! So happy this turned out so awesome!

  • I thought it amusing when you showed “and now you place it on the bread…” Oh, so that’s how you make a sandwich! Just kidding. Thanks it looks delicious

  • Just prepped and made it. I added some fresh lemon juice to mine. Using arugula for my greens on very seed filled toasted wheat bread. SO EXCITED THANK YOU.

  • It’s funny how some English speakers call that vegetable “zucchini” which is the Italian word, some others call it “courgette” which is the French word but none of them made their own English word for it

  • Lookahere! I am closing in on 50 years old. I have NEVER had tuna, chicken or potato salad. My attitude my whole life was eeewwww! My husband literally teases me EVERY time he makes tuna. Today, I made vegan mayo from aquafaba. So, what to do with 7 cups of chickpeas. I made this and OMG! It was sooo delicious. I didn’t have nori (as shown on your site), but since I’m not a tuna fan I figured I’d survive without it the first time.

  • This video is old but I just wanted to let you know that I’ve tricked my entire mom-vegan family into eating the vegan chickpea salad and the love it more than the original!

  • I’m rewatching this today, to get the list of ingredients and get on to making some! Looks so yummy! The reason why you got into cooking is funny! �� Sun-dried tomatoes scented cologne-epic! �� “And, by a little bit, I mean quite a bit!”, I can SO relate to that! I’m such a pepper fan! I’m not surprised that I’m trying this, because I am a foodie. However, I’m not a vegan. You’ve got me wanting to try this though! Take care and God bless!

  • I find eating too much raw veggies too time consuming and tough to chew especially only having quarter of an hour breaktime at work.

  • Since Zucchinis may be GMOs > you have to buy Organic Zucchini…also
    the Potatoes must be Organic as they regularly sell GMO potatoes in
    supermarkets…Organic or Non-GMO Pickles.

  • Yep my jam is carrots, celery, red onion, green apple, celery seed, pepper, cayenne pepperthat’s my base then add your pickles or whatever vegan mayo or avocado etc.. it’s just super fresh and has that straight form the garden feel! Mmmmmmm now I want to make some ����

  • I made this. I didn’t have pickles, so I used rice vinegar and maple syrup. I also added dill, mustard, and black pepper. I used to love my grandma’s tuna sandwiches with lots of black pepper. This was phenomenal. I added so much nori. Haha. Still came out great.

  • 1. moistness a slight wetness. damp, dampness. wetness the condition of containing or being covered by a liquid (especially water); “he confirmed the wetness of the swimming trunks” clamminess, dankness unpleasant wetness.
    The Free Dictionary › moistness

  • I added yellow mustard into the mixture (cause I literally love mustard and put it on actually everything) and I really liked the flavor but it also added to the sorta mushy texture that tuna/egg salad has:) Thanks for this recipe you make going vegan easy

  • Im 13 and really want to be vegan but I’m not allowed si when I make school lunches for myself I always do then vegan thanks for the vid ��

  • I just made this, sort of, I can never find vegan Mayo in Ireland so I used a nice bourbon bbq sauce instead, it was great, excellent recipe for the vegan arsenal

  • That looked amazing…thanks for another choice with garbanzo spread. Here’s my fav quickie go to recipe…
    Garbanzo spread…
    Celery
    Red Onion
    Black olive
    Garlic
    Garbanzo

  • Thank you for these videos. Once I burn through my meat products I’m going to truly really hard to go full vegan. Thank you for making it simple.

  • I’m a vegans and I’m also soy free, but I’m heavily allergic to many different things, one of them being beans. Do you have any alternatives for chickpeas? as many vegans use them in many recipes and I sadly cannot consume them

  • I love Chick Peas now and I’m looking for different recipes. This recipe looks delicious. I’m really thinking about going
    “Part-Time VEGATERIAN”
    (I made that term up) ��
    I’ll eat smaller portions of meat.

  • Tasted nothing like tuna salad. It was a very gross texture for my taste. I will keep trying your recipes till I find one that tastes ok

  • I tried the chickpea salad sandwich recipe, and I loved it! My husband ( who tends to be a little skeptical of my vegan meal attempts��) even asked for it again. Success!

  • Wonderful! You always see chickpeas with Indian spices so this is a new take and looks like a chicken sandwich! Thanks a million Derek!

  • Love your channel, but you should at least say what’s in the pesto (any outside recipes) so those of us who cook a lot can mock it without watching another vid.

  • This buck prolly takes big ol turds, anyhow, HEB is the spot, you should drop by my house in san antone so i can give ya something to boondock.

  • This was tasty! My first time trying chickpea salad. I might fool around a little with it I’m thinking chopped apples, red onion and walnuts, with balsamic vinegar for a little tang…

  • I love your personality! I’m starting to explore veganism and you make it look so yummy and fun and easy lol. Not like a lot of the uptight vegans on yt! Subscribed:)

  • im gonna try this!!
    lol there was barely any sandwich left for her to try ahaha poor girl
    and why did their bread already sound toasted when he threw it in the pan? lmfao
    first time watching him and hes funny.
    Is he canadian by the way? or am i just picking up an accent and the cheesiness lol? dont worry im Canadian too
    But yeah deff gonna try this minus the sun-dried tomatoes! All around good but theres so many hygiene issues that were literally making my anxiety skyrocket…

  • Hmmm… maybe m wondering if dulse is vegan? It’s a seaweed I got at the health food store and I would think it would be good in this kind of thing…

  • Lmao I focused on the food prep and forgot what the video was and when she started adding things to the chickpea paste I was like gurl what u doin

  • I’m not going total vegan but I am trying to incorporate more meatless options into my diet..it’s not easy to get alot of vegan or vegetarian options here where I live so I need to find recipes that use easy to find foods(like chick peas)..this looks and sounds really good,I’m definitely going to try it:)

  • Just discovered you guys a few weeks ago and I’m falling in love with you 2!!! I’m so happy you posted this video, I’ll try it out. I’m planning to become a vegan myself, so far I’m a vegetarian. Small steps but I’ll get there some time soon….

  • Ive had chickpeas salad on bread but didn’t care for it, what i did do is hollow out cucumber halves & filled them with the salad, was very good, crunchy, cold, sweet, & refreshing!

  • I am lucky to find your channel
    I’ve been going on and off of being vegan all year with guilt and now I feel empowered ●●
    so glad I bought chickpeas at the store

  • You can create a wonderful non-egg egg salad with chickpeas as well. Thanks to Kala Namak/Black Salt <3
    But this looks so delicious, I might do this today, too!

  • Just made this! it was so so simple and delicious! I added some vegan mayo for a creamier texture and dill instead of pickles cause I didn’t have any and it turned out great

  • 70 cent can of chickpeas with kelp granules, nutritional yeast, vegan mayo and tamari. That has to be at least $12 right there. Thanks for the recipe but no thanks. I will keep looking for an inexpensive chickpea spread without mayo.

  • Mustard on tuna salad sandwiches always changed the flavor to sardines for me. It did the same thing with the chickpeas. I love mustard but not sardines. ��

  • Tomorrow at work, there’ll be lunch provided, but no vegan option (what a surprise… not). So, I’ve pre-made your ‘tuna AGAIN for my own sarnies. It’s a tasty saviour and better than anything they could provide!
    ����

  • 0:45 “the truth is you have so many options” there are 350 domesticated farmed edible plants (could virtually eat something different every day of the year), and 250,000 edible plants in general. Many options indeed.

  • Im making this right now! I dont have sundried tomatoes but its still so fresh and good! Next time i will add the sundrieds. Thanks for making this video!

  • Hi! I am a new subscriber. I just did this recipe and it came out so good. I missed tuna salad, so your video was a gift of the gods.

  • I’m so glad you talk about not wasting food! I hate wasting food and I threw away(in compost) the end of the broccoli stub, from now on I’m going to use it!

  • Oh my, I having been craving tuna and can’t believe the I stumbled upon this on your channel. I had thought I saw everything that you had…but I was wrong! Thanks for the recipe. It looks delicious!
    Namaste, Angelique

  • I had been meaning to make this for a while and I just made it and put it on top of a salad and it is delicious! I don’t even need dressing. Thanks for sharing.

  • I love this stuff! Can’t get enough. Also, to the folks like me without a food processor use a pastry cutter to break down the chickpeas ��

  • What are the carrots for did you always put carrots in your tuna salad because I never did. Are used finely chopped celery and onion salt pepper and the Pinch of Sugar that’s what makes Deli and sandwich shop tuna taste so good is little tiny dab of sugar. This really isn’t tuna salad done two ways it is tuna salad sandwiches done two ways. I thought they were going to be too recipes for the tuna not too sandwiches with the same recipe.

  • The problem with “that big” of a PEPPER GRINDER, is no matter how VOLUMINOUS your CUPBOARDS are, he thing’s always too tall, there’s just nowhere to stick it all the way in there, so it’s never quite “out of sight”, as it were. So it’s left out on the counter-top, always looking so forlorn. Unless of course, you’ve got “That BIG” of a kitchen cupboard? I’ve never seen a cupboard that large, touch wood and I’ve moved around a lot. Though I suppose they’re out there “there’s something for everybody” as the saying goes. I’ve certainly seen some old pepper grinders like that in second hand stores, kicking around with 1970s movies on VHS tape, tacky clothes & frizzy wigs thing is, you just know that, given that they wouldn’t fit in any practical NORMAL sort of cupboard, and that they’ve sat around on the counter, well you just know they’ve come in contact with… animal products, animal parts, whatever you wanna call it….. No seriously though, they just don’t fit anywhere, and even when they’re tucked away in a tidy kitchen you can always see the bottom half of the things hanging out in the breeze, which is just well, depressing. From MY point of view anyhow. Surely from the pepper-grinder’s point of view, if you know what I mean. We all like a bit of spice in our life, but you just know that kinda thing can only find proper use with a whole lotta beef which is to say some old dead COW somewhere. Fill in the blanks with some rude jokes about those who grew up in the more rural farming environs, etc etc. No really though some real “meat & potatoes” types. And heck, even when I ate meat, going back some 25yrs or more, even THEN I enjoyed a bit of variety…..

    Hmmmm maybe I shouldn’t mixed up my own personal history in the same paragraph with all of those mixed metaphors….

    Meh what’s the harm? Think what you like, I say.

    But on that note, know THIS: when somebody’s putting it out there, that they’re looking for “That Big” of a pepper-grinder? One can’t help but make the immediate connection that, well “here is a person with one truly, cruelly, VOLUMINOUS cupboard”!

    All things being relative, & all that….

  • This year I made the switch to becoming mostly vegan…this recipe was amazing… it gives me hope that this vegan lifestyle will stick. Thank you for sharing this recipe, it will be my new go to. Just a note, I added ground mustard, bell pepper and avocado to my second batch and it made it pop even more!

  • Amazing recipe! A lot of other vegan “tuna” recipes i’ve come across require vegan mayo, however i’ve always loathed mayo, even when i wasn’t eating plant based.
    I’m not a big fan of raw onions, so i replaced them with green olives, and it was absolutely delicious!!!:)

  • I like it! I’m subscribing! Smart mom you have, Oh my gosh! I wish I had thought of that to get my kids to cook, unfortunately I didn’t so I cooked and did the dishes too, bummer! Great channel, fun and delicious food! I also like the grocery list below

  • Delicious recipe! I used nori instead of kelp and mustard instead of mayo and it turned out great. I also added finely diced red onion, which (in my opinion) takes it to a whole different level:)

  • Your videos really help with figuring out how to food prep! I’m not vegan, but I love how healthy and simple your food is! I’ve tried to go vegan before but failed drastically, I didn’t have enough recipes other than ‘what do I put with pasta now?!’ So this is great!:)

  • BTW, your tomatoes look like they are TOO DIE FOR! Its been years since I have had a good fresh tasty tomato. Seems like all of the store bought ones these days have no taste.

  • it’s a shame this vid doesn’t have as many views. I really appreciate these quick, easy and useful videos. Please keep making them!

  • That, my dear was a lime. 😉 And watch those fingers, your knife skills don’t match your level of entertainment, creativity and dedication. Oh my!

  • been making chickpea salad sandwiches with veganaise for 10 years… its classic but not a lot of people have tried it, good job showing how simple and accessible vegan food can be. i steam the chickpeas first and slide off most of the skins, the texture of the chickpea skins can be weird sometimes. also if you dont have any, the seaweed isnt necessary it is good without.:)

  • Hey guys. Been bingeing your channel for a few weeks now. We’re contemplating our retirement to South America in about five years and you two (and Max and Lee) have us thinking about van life. Must admit, I think the DIY/van maintenance part is a bit much for me but love seeing your travels. You have inspired me though to become reducetarian vegan before 6 and meatless on Monday. Its so hard to look at the planet and think that one person can make a difference but seeing you and a lot of your friends making the effort is inspirational. Made your chickpea sandwich last night for the family and it was a big hit. Anyway, loving the channel but still a year behind you so don’t tell me what happens!:) No spoilers! lol Cheers Mitch

  • Toasted bread for sandwiches it is:) Before I ate mostly untoasted rye-bread, but about 1-2 years ago I have purchased a wonderful toaster and after that never looked back:))) Toasted 100% rye bread is fantastic! It has such a rich flavor, and lots of healthy fiber too!

  • my first impression was the brown, rotten outside leaves that you saved with the rest….not wasting food is great, but this was yuck

  • Literally just watched your new videos first and now I’m dropping you some love ❤️❤️ this looks so amazing ������ I’m so hungryyyy