Since giving up meat, I’ve found sandwiches a bit challenging. While vegetarians can enjoy cheese or egg filling, there are precious few options for vegans. I’m not vegan myself, but I am trying to cut down on dairy. Yesterday I adapted one of my favourite recipes for chicken salad and was happy with the result. Using vegan mayonnaise in this recipe makes it suitable for those avoiding eggs and dairy.
The secret to this recipe is the dill pickle which can be difficult to locate in the UK. Polish delis are a good place to check, or you can buy Spreewalder pickles from a good German grocer. Heinz dill pickles are available on Amazon.
1 can cooked chickpeas; drained, rinsed, and mashed
1/2 celery stalk, finely diced
1/2 carrot, finely diced
1/2 cup pecans, finely chopped
1 salad onion, thinly sliced
1 large dill pickle, finely diced
2 tablespoons of (vegan) mayonnaise
1 tablespoon dried tarragon
salt and pepper to taste
In a medium bowl, combine all of the above, stir well to mix and you’re done!
Feel free to adjust any of it to your personal taste. I like a bit of extra mayo. If you’re lucky enough to have access to sweet onions like Vidalias, please feel free to use them in place of the green salad onion.
This filling is delicious on toasted bread with lettuce and tomato, or stuffed into a wrap with cucumbers and other salad vegetables.