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What Do Vegans Eat? Chickpea Sandwiches

Posted on 17 July 2016

Starling & Ivy's Fave Chickpea Sandwich Recipe

My aunt nervously laughed and asked, “Do you eat a lot of tofu? Beans and rice?” I get variations of “What do you eat?” all the time from friends and family regarding my vegan diet. 

The answer is, I do eat a bit of tofu as well as beans and rice, but there’s so much more variety to a vegan diet than those foods. On Sundays, we’ll be posting new recipes to answer the question, “What do vegans eat?” All recipes have been tested and will be some of our absolute favorites. So be sure to stop by the blog to get a new recipe every week!

With the release of our Summer Blues Collection, I wanted to bring you a recipe that rarely fails to turn my frown upside down: Chickpea Sandwiches. There’s something about a sandwich that just brings me comfort. I like to think it is because everyday as a child, my mom would pack me a sandwich, an apple, and a granola bar…so the familiarity of sandwiches brings me comfort. 

Mashing chickpeas is not mind-blowing in the least for most experienced vegans, but as it’s a staple in my diet, it had to be the first in this series for me. Chickpea Sandwiches first came to my attention when I was looking through Isa Chandra Moskowitz’ Isa Does It cookbook. I used her recipe as inspiration and modified it to fit my taste, and that’s the one posted here today. Before we get to the recipe, if you need or want an amazing vegan cookbook, Isa Does It is the one. The recipes are amazing and her writing will put a smile on your face.

Ok, ok, I'm done chatting, here's the recipe. Enjoy!

Starling & Ivy's Favorite Chickpea Sandwich Recipe

Chickpea Salad

(Yields ~4 servings)


1 15-oz can of Garbanzo beans (chickpeas), rinsed

1/2 cup of unsalted sunflower seeds

1/4 of a medium-sized white onion, minced

2 stalks of celery, minced

1/3 cup of vegan mayo (e.g. Follow Your Heart Vegenaise)

Pepper to taste 


1. In a blender, pulse the chickpeas and the sunflower seeds until they are mashed together but still have some lumps left. We want a chunky filling, not hummus. 

2. Scrap the chickpea-sunflower mix into a medium-sized bowl and combine with the minced onion and celery + mayo. Mix until well incorporated. 

3. Taste and then pepper to your liking. If you like salt, then you may want to salt it too, but I only ever add black pepper. 

4. Add to your favorite vegan bread with any toppings you'd like: tomatoes, lettuce, guac. Or add it as a topping to a bed of lettuce. I do one of these options almost daily. 

Once you get familiar with this recipe, you'll be preparing it in under 5 minutes. It's that easy. Plus, it stores well in the refrigerator. I usually always have this salad on hand so that I'm always a sandwich away from comfort food. 



What did you think of this recipe? How did you modify it? Let us know in the comments, Starlings! 

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