Vegan Chickpea Sandwich Recipe
My husband says something when he likes a vegan recipe. "With this recipe even my grandpa can go vegan." he says. Normally, veganism is considered difficult and options are limited. In my eyes, veganism is difficult if one eats out often, but not so hard if one has a habit of cooking at home (This will of course vary from person to person, depending on the strength of the emotional bond with non-vegan food). My husband thinks that veganism is very easy, as our meals are almost entirely home-cooked, and he expresses it with these words whenever he eats a good vegan meal.
I think the only difficulty in veganism is the possibility of increasing carbohydrate consumption without being aware of it. Substitutes such as vegan yogurt and vegan cheese pose a danger in this regard. Legumes, which are the best herbal alternative to meat, are also significantly high in carbohydrates. Potatoes, one of the most accessible vegan ingredients, are another danger. That's why I think that those who choose a vegan life should start this path with the support of a dietitian. It is a possible scenario to be vegan and to gain weight or lose health as a result of the wrong choices made and to blame veganism for this.
On this occasion, let's make a high-carb and calorie warning about this recipe. But let's be fair. It also contains low-calorie vegetables such as cucumbers and onions.
Let me state what I should have said in the first place. Of course, vegan mayonnaise is used in the recipe. But vegan mayonnaise tastes so much like egg mayonnaise that I don't think a non-vegan person would notice this change. If you don't want to deal with making mayonnaise at home (it's very easy to make, take a look at the recipe), you can use the quick cashew yogurt recipe as easily as the vegan mayonnaise recipe. It will work just as well as vegan mayonnaise.
Enjoy the recipe...
- 1 large or 2 small sandwich loaves,
- 1 cup of boiled chickpeas,
- 1 small cucumber,
- 1/4 purple onion,
- 1/4 cup of canned corn,
- 1/2 cup of vegan mayonnaise,
- Chili pepper flakes,
- A pinch of chopped parsley,
- A handful of arugula
- 1 tomato.
- Roughly mash the chickpeas with a fork,
- Add the purple onion and cucumber that you have chopped finely,
- Add mayonnaise and corn,
- Add pepper flakes, parsley and salt and mix,
- Cut the sandwich bread in half so that one side does not come apart,
- Put the arugula inside first,
- Spread the chickpea mixture on it,
- Arrange the sliced tomato on it.