Virtually any chicken or tuna salad recipe can be made replacing the chicken with chick peas, oyster mushrooms, navy beans or lentils.

Chickpea, basil and pecan salad
Chopped preserved lemons and fresh basil give this salad a bright, fresh taste. The photo shows the sandwich open faced so you can see the chick pea salad. The addition of lettuce and tomatoes round it out to be a very tasty sandwich!
Print Recipe
Ingredients
- 4 Sub rolls Any bread or rolls will work - or simply serve on a salad
- 1 Can Garbanzo beans - drained
- 1/4 Sweet onion like vidalia
- 2 Stalks Celery
- 3 Slices Preserved lemons See my recipe or use fresh chopped lemon if preserved lemons are not available.
- 1/2 Cup Chopped pecans
- 1/2 Cup Unsweetened Plant based yogurt I use So delicious coconut yogurt
- 2 TBSP Plant based mayonnaise I use grapeseed Vegenaise. Sub mustard if desired.
- 1/2 TSP Garlic
- 1/4 TSP Paprika
- 1/4 TSP Cumin
- Salt and pepper to taste
Instructions
- Toast or grill the bread per your preference for sandwiches, or serve on a bed of lettuce.
- Drain a can of garbanzo beans and rub them to remove skins. Rinse, then partially mash the beans with a fork.
- Use a small dice when dicing the vegetables and pecans. Add chopped celery, onions, preserved lemons and pecans to the beans. Chop fresh basil and add that as well.
- Add seasonings, yogurt and mayonnaise. You may increase the yogurt and omit the mayonnaise if desired as Veganaise is not WPFBWO compliant.
- Mix the salad to incorporate the ingredients. Assemble sandwiches with lettuce on the bottom, top with fresh tomato then secure the sandwich with toothpicks (with or without olives). Enjoy!
Notes

Chicken Salad Chicks has a chicken salad named Lauryn’s lemon basil that sounded delicious! I use oyster mushrooms or chick peas to mimic chicken in recipes so I decided to try making it with chickpeas.