12 Vegan Sandwiches to Pack for Lunch
Packing lunch just got a whole lot more exciting with these 12 vegan sandwiches that are bursting with flavor and creativity. In just 30 minutes, you can whip up a week’s worth of lunches that are as nourishing as they are satisfying.
Ingredients
Chickpea Salad
- 1½ cups cooked chickpeas, drained and rinsed
- 2 tablespoons tahini
- 1 teaspoon Dijon mustard
- ½ clove garlic
- 1 teaspoon capers
- 1 green onion, chopped
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lemon juice
- Sea salt and freshly ground black pepper
For the sandwiches
- 1 handful thin green beans, trimmed
- 1 soft baguette, sliced in half lengthwise
- 8 to 10 Kalamata olives, pitted and halved
- Thinly sliced red onion, rinsed and dried
- Vegan mayo, or regular mayo, for spreading
- ¼ English cucumber, thinly sliced
- 1 radish, thinly sliced
- 6 to 8 fresh basil leaves
- Sea salt and freshly ground black pepper
Instructions
- Make the chickpea salad: In a food processor, combine the chickpeas, tahini, Dijon mustard, garlic, capers, green onions, cilantro, lemon juice, and pinches of salt and pepper. Pulse until combined, but do not puree. Season to taste.
- Blanch the green beans. Bring a small pot of salted water to a boil and place a bowl of ice water nearby. Drop the green beans into the boiling water for 1½ minutes, then scoop into the ice water to stop the cooking process. Once cool, drain, pat dry, and chop into 1-inch pieces.
- Assemble the sandwiches: Spread the chickpea salad on one side of the baguette. Press the chopped green beans into the chickpea salad and top with the olives and red onion slices. Spread of layer of mayo on the other half of the baguette and top with the sliced cucumbers, radishes, and basil. Season with salt and pepper, to taste. Press together, slice, and enjoy!
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