A bowl of salad sitting on top of a table.
A bowl of food with onions, broccoli and other ingredients.
A sandwich with avocado and tomato on it.

Looking for a fast, tasty, and healthy recipe that works on the go as well as dinner? Look no farther, I’ve got you covered!

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Garbanzo Bean “Egg” Salad Sandwiches

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All you need is one can of beans, some celery and red onion and you’re almost there! Add a little seasoning and a squeeze or two of lemon and it’s sandwich (or salad) time. 🙂

  • Author: Lori
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 2 cups
  • Category: Dinner, Lunch
  • Method: No-bake
  • Cuisine: American
  • Diet: Vegan

Ingredients

• 1 can garbanzo beans, drained
• IMPORTANT: Save the liquid from the beans, aka aquafaba!
• 3/4 cup chopped celery: stalks and a few leafy tops
• 1/4 cup chopped red onion
• 2 tablespoons vegan mayo
• 1 tablespoon turmeric
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried tarragon
• 1/4 teaspoon garlic powder
• 1/4 teaspoon sea salt
• 2 slices pumpernickel bread
• Butter lettuce leaves
• Tomato slices

Instructions

  • Gently mash the drained garbanzo beans with a potato masher or large fork. Leave some large pieces of garbanzo to give the salad some texture variety.
  • Add all remaining ingredients except the bread, lettuce, and tomato.
  • Stir until well combined. Taste and adjust seasoning as desired.
  • Spread a light layer of mayo on one side of each bread slice.
  • Top one slice of bread with two large scoops of salad.
  • Layer lettuce leaves and tomato slices over salad.
  • Top with remaining slice of bread. Cut in half and enjoy!

Keywords: vegan egg salad, garbanzo bean salad, chickpea salad