This Vegan Chickpea Mayonnaise Salad Sandwich is hearty, super creamy and surprisingly healthy! 

Vegan Chickpea Mayonnaise Salad Sandwich

Ingredients

For the chickpea mayonnaise salad*:

• 400 g (14oz) tinned chickpeas, drained and rinsed
• 200 g (3.5oz) tinned sweetcorn, drained and rinsed
• Small bunch of chives, finely chopped

For the mayonnaise:

• 50 g (1.7oz) cashew nuts - soaked overnight in cold water or in boiling water for 10 minutes
• 3 teaspoons apple cider vinegar
• 1/4 teaspoon (Dijon) mustard
• 1 teaspoon maple syrup (or sub any other sweetener)
• Salt + pepper, to taste

To serve:

• Pitta bread, flatbread, sandwich bread, lettuce wraps, chicory boats
• Lettuce, cherry tomatoes etc

Instructions

1. Place chickpeas in a bowl and mash with a fork or potato masher until broken into rough pieces (you can alternatively use a pestle and mortar)
2. Once mashed, add sweetcorn and chives

For the mayonnaise:

1. Add all ingredients for the mayonnaise to a blender or food processor (a hand-held stick blender also works well) and whizz until completely smooth, adding little splashes of water until you achieve your desired consistency - it should be fairly runny but not too watery
2. Taste and adjust seasonings as necessary
3. Add the mayonnaise to the chickpeas etc and mix well. Taste and add more salt if necessary

To serve:

1. Serve in pitta bread, flatbread, sandwich bread, lettuce wraps or chicory boats, along with salad such as lettuce and cherry tomatoes if desired
2. Keeps well for several hours (best to keep refrigerated). The chickpea mayonnaise salad itself will keep for up to a couple of days covered in the fridge

Recipe Notes

Other delicious ingredients you could add include:

• Chopped cucumber
• Copped apple
• Grated carrot 
• Sunflower seeds
• Almond bacon 

http://www.rhiansrecipes.com/2017/07/06/vegan-chickpea-mayonnaise-salad-sandwich-gf/?utm_source=Rhian%27s+Recipes&utm_campaign=bd5103533c-RSS_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_2e8350b53a-bd5103533c-90547107