Lentil + Chickpea Salad Sandwiches {a.k.a. Vegan “Egg” Salad Sandwiches} by
Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Yield: 4 sandwiches
A hearty, high protein, veggie-packed salad that’s delicious in a sandwich or with crackers. Black salt (Kala malak) is the secret for that authentic “egg-y” flavor.
Ingredients
1 cup cooked red lentils (must be red!)
15 oz can, drained (or homemade)
1 celery rib, finely chopped
1 carrot, grated
1/4 red or green bell pepper, finely chopped
2–3 green onions, finely chopped
1 medium pickle,chopped
3 tbsp fresh dill, finely chopped (opt)
1/2 tbsp lemon juice
3–4 tbsp vegan mayo (I use 4) (or sub for hummus)
2–3 tbsp nutritional yeast (I use 3)
1/4 tsp black salt
pepper, to taste
Optional add-ons:
Sriracha, avocado, sprouts or lettuce
Instructions
Cook and cool chickpeas and lentils. Wash, chop and prepare all ingredients. Mash chickpeas with a fork or pastry blender. Add the lentils, finely chopped vegetables, mayo, lemon juice, nutritional yeast, black salt, and pepper. Mix thoroughly.
Notes
Serve this salad with crackers for a quick healthy snack or inside pocket bread or wrap.
Approx. 1/2 cup dry red lentils (split) = 1 cup cooked. Rinse ˝ cup dry red lentils (split). Add the lentils and 1 cup of unsalted water to a small-medium sized saucepan. Bring to a boil and boil for 5-10 minutes (until lentils are just tender.)
Notes
Serve this salad with crackers for a quick healthy snack or inside pocket bread or wrap.
Approx. 1/2 cup dry red lentils (split) = 1 cup cooked. Rinse ˝ cup dry red lentils (split). Add the lentils and 1 cup of unsalted water to a small-medium sized saucepan. Bring to a boil and boil for 5-10 minutes (until lentils are just tender.)