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Eggless Salad Sandwich

A simple, healthful lunch that can be whipped up quickly and gives you the nutrients you need to power on.

  • Author: Dr, Rosane Oliveira
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 2 1x
Print Recipe


  • 3/4 cup chickpeas, cooked, rinsed + juice from can (aquafaba)
  • 1 tsp garlic, fresh, chopped
  • Garlic powder, to taste
  • 1/4 tsp onion powder
  • 3 tbsp Cashew Cream
  • 3 tbsp breadcrumbs
  • 3 tbsp celery, finely chopped
  • 2 tbsp green onion, finely chopped
  • 1 tbsp baby dill, finely chopped
  • 1 tbsp dill pickle, finely chopped
  • 1/4 tsp lemon juice, freshly squeezed
  • 1/4 tsp smoked paprika
  • 1/4 tsp sriracha
  • 1/4 tsp turmeric
  • Black pepper, freshly ground, to taste


  1. Combine chickpeas, aquafaba, chopped garlic, garlic powder and onion powder in a saucepan and cook it over medium heat for 10 minutes. Let it cool.
  2. When chilled, drain liquid. Place in food processor and pulse until slightly chunky.
  3. Remove from food processor and place in bowl with remaining ingredients. Chill at least 10 minutes before assembling sandwiches or lettuce wraps.

Notes: In place of Cashew Cream you may substitute avocado or plain plant-based yogurt.

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Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.