Vegan Chickpea Salad Sandwich with Caesar Dressing
This rich, creamy and tangy vegan chickpea salad sandwich will please everyone. Loaded with healthy ingredients and high in protein.
Servings: 2 rolls
Ingredients
Dressing
- ¾ cup cashew nuts preferably soaked over night in cold water or 10 minutes in boiling water
- ¼ cup artichoke brine from a can water not oil
- ¼ cup plus 1 tablespoon fresh lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons water or more if needed
- 1-2 garlic cloves chopped
- ¼ teaspoon salt or more to taste
- Fresh ground black pepper
Sandwich
- 1 15- ounce can of cooked chickpeas drained and rinsed
- 2 large tortillas
- Red or yellow peppers cut into matchsticks
- Carrots cut into matchsticks
- Bean sprouts
Instructions
Dressing
- Add all the ingredients to a food processor and process until smooth adding more water if necessary. It should have a mayonnaise or thicker consistency. Taste and adjust the seasonings. Remove from food processor.
Sandwich
- In the same food processor (doesn't have to be washed). Add the chickpeas and give them a few pulses to mash them.
- Put the chickpeas mixture in a medium bowl and begin adding some of the dressing tasting as you go. You will probably have leftover dressing which you can use on a salad or some fresh sliced tomatoes. You don't want to overdress the chickpeas.
- Divide the chickpea mixture between the tortillas. Top with carrots, peppers and sprouts. Roll up and serve.