Vegan Chickpea Mayo Sandwich

4 slices seed loaf 2 Tbsp (30 ml) Flora Plant Spread 1x 400 g tin of chickpeas, drained ⅓ C (80 ml) vegan mayonnaise 50 g red onion, finely diced 50 g gherkins, finely diced Pinch of salt Crack of black pepper Juice of ½ lemon 1 avocado, peeled, pitted & sliced small handful of baby spinach & rocket leaves To Serve 4 Pea shoots (optional) Sea salt potato chips (optional)

Experience the ultimate plant-based twist on a classic favourite – packed with protein-rich chickpeas and creamy vegan mayo, this sandwich offers all the nostalgic comfort of a chicken mayo sarmie, without the meat.

Serves: 2
Preparation time: 10 minutes
Cooking time: 5 minutes
Difficulty: easy

Vegan Chickpea Mayo Sandwich

Spread the seedloaf slices with Flora Plant Spread.

Add the drained chickpeas to a medium bowl and use a potato masher (or fork) to mash roughly.  

Add the mayonnaise, red onion, gherkins and lemon juice to the chickpeas and mix thoroughly. Season to taste with salt and pepper. Add extra lemon juice to taste, if needed.

To Serve

Assemble the sandwiches by layering greens, then topping with the chickpea mayo mix, more greens and then slices of avocado. Top with the second slice of bread. Garnish with pea shoots and serve with potato crisps on the side.

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