Today I bring you: Gluten-Free Chickpea Salad Sandwiches. Are you drooling yet?
Remember chicken/ tuna salad sandwiches – heavy on the mayo and salt and light on the veggies (if any?). Right after soccer practice, or as an after school snack? This was a daily thing for me – until I discovered that canned tuna is definitely not the healthiest of foods. This is one of my favourite alternatives and it is packed with protein and fresh veggies! It just happens to be fully plant-based, and the flavours will absolutely WOW your non-veggie friends (as this recipe has with mine).
I also may or may not have gotten carried away when it came to mashing the chickpeas. This is the fun part.
I’ve teamed up with Little Northern Bakehouse to bring you gluten free sandwiches. The best part about this recipe is that despite it being fully wheat and gluten-free, this bread actually tastes delicious. I have searched for a good non-gmo gluten free bread for years. This has to be my favourite store-bought, freezer-friendly bread ever. It’s light, nutritious, not to mention totally plant-based and pairs perfectly with any sandwich combination. I love toasting it and throwing on some mashed avocado with sea salt flakes, or spreading on peanut butter and banana for an afternoon snack.
Why choose gluten-free bread?
Many people don’t tolerate heavy wheat or gluten-rich breads. This is also often associated with heavily sprayed or over-processed grains that are not properly grown, soaked or products that have added gluten in them to improve the texture of the bread. Having this bread as a go-to in your freezer also gives your digestive system a break from breaking down heavy grains and wheat. Whether you are celiac, gluten intolerant or simply want to switch up your diet once in a while and add more variety to your bread options, then this bread is a really great choice. As the “detox season” is approaching us, I think this recipe is a great one to fit all of your healthy diet needs. Plus, Little Northern Bakehouse is a Canadian company which is even cooler. #shoplocal friends.
These sandwiches are:
- easy to make
- good for the whole family
This is a great salad to have prepped in your fridge for the week. I sometimes leave it in the fridge so people can pick at it (or eat the entire thing…) or throw on some toast. It makes lunches easy. Enjoy my loves! And happy new year!
- 1 x 15oz. can of chickpeas
- 2 tbsp. of vegan mayo (veganaise is good)
- 1/4 of an avocado, mashed or 2 tbsp. of tahini
- Salt and pepper to taste
- 1 cup of chopped garlic pickles
- 2 stalks of celery, chopped
- 1 tsp. good quality mustard
- 1 tbsp. apple cider vinegar
- 1 tbsp. of chopped fresh dill
- 1/4 tsp. turmeric
- optional but totally recommended: chopped red pepper, cucumber, sundried tomatoes, fresh tomato slices to serve
- A large handful of sprouts
- A large handful of lettuce of your choice
- 4 slices of Little Northern Bakehouse "Seeds and Grains" loaf
- Drain and rinse the chickpeas well. Add them to a bowl and mash with a potato masher.
- Add the vegan mayo and avocado and keep mashing/mixing.
- Add the salt, pepper, pickles, celery, mustard, vinegar, fresh dill and turmeric and mix well. Add any other desired veggies like chopped bell pepper, cucumber and sundried tomatoes.
- Toast the bread and layer on the sprouts and about 1/2 cup of the chickpea mixture and top with another slice of toasted bread. Also add fresh tomato slices and lettuce to serve, if desired.
This post was sponsored by Little Northern Bakehouse. All opinions, are as always, my own. This bread is freaking good!