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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.

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.