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Sweet Potato Black Bean Burgers – Better Than Store Bought!

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These Sweet Potato Black Bean Burgers are 100% vegan. They are egg-free and dairy-free.  Made with flaxseed meal, garbanzo bean flour, rolled oats, and seasonings. These homemade plant-based burgers are sure to please!

This black bean burger recipe is kid-approved. Looking for some other kid-friendly recipes? Try my Easy Calzone Pizza Dippers and Vegan Stree Tacos recipes. Both are kid-approved and easy to make.

To make these homemade vegan sweet potato burger recipe you’ll need:

  • For the sauteed veggie mixture
  • For the sweet potato/black bean mixture
    • canned black beans (2)
    • cooked sweet potato
  • For the spices and seasonings
    • ground cumin
    • chili powder
    • onion and garlic powder
    • smoked paprika (don’t sub sweet paprika)
    • salt and pepper
  • For the binder

Pin now to save for later:sweet potato black bean burger onn red plate

Since going plant-based, what do you miss most? I’ll be honest, I did miss a few things, but I was able to create some pretty tasty vegan versions – Like my Best Vegan Mac and Cheese, and my Game Day Chili – both so good!

But what I really missed were the burgers!

You remember: you take that first savory chewy mouthful of a burger – layered with the salty-sweet, crunchy, vegetables, and tangy condiments – and chow down. An absolute gastronomical pleasure!

And I missed it. But I was a plant-eater and I  wouldn’t look back.

After a while, I broke down and actually tried the fake meat burgers. I’m not naming brands – but you know the two most popular ones… They are good. Don’t get me wrong. They taste like burgers. And it’s really nice to have options when eating out.  But, honestly, they weren’t for me. At this point in my plant-based journey, I was craving the tastes of veggies and legumes and such; and so really didn’t crave the taste of the meat in my burger anymore. But I did miss the crunchy, chewy, savory-sweet experience.

Enter the store-bought bean burger. Oh yes! So good!  BUT….so full of oils and strange ingredients I had never heard of.

Bring on the homemade black bean burger!

The Problem with Homemade Vegan Black Bean Burgers:

Yep, unfortunately, there is a problem. When a black bean burger is vegan, we don’t use eggs. Without eggs, things fall apart.  Pretty quickly. So we can throw in some other things to try to bind the homemade vegan burger – like flaxseed meal, oats, and (affiliate link) garbanzo bean flour. The problem then is that it gets too dry.

Adding in some sweet potato along with the black beans makes it a little less dry and the black bean burger still manages to hold together.

sweet potato cut in have being spooned out
The sweet potato should be soft enough to scoop with a spoon.

(Love sweet potato? Me too! You’ll love my recipe for African Peanut Soup. It made with peanut butter, vegetables, with a base of sweet potato.)

Pro Tips and Suggestions to Make Your Homemade Sweet Potato Black Bean Burgers as Tasty as Mine!

Read through the tips and suggestions section for some important information.

  • I think about this recipe in 3’s
    • The sauteed veggies. Start this step first and then set aside with finished.  You can work on the other parts of the recipe while the vegetables are sauteing. Though I often saute my vegetables in broth, for this recipe I use oil. It helps keep the burger from becoming too soggy/mushy.
red bell peppers and onions sauteing in the pan
Red bell peppers, garlic, and onions should be completely softened before adding in tomato paste and Bragg’s liquid aminos.
    • The black bean/sweet potato mixture.  Drain the beans and rinse well.  Mash the sweet potatoes together with the beans. You will have some beans that are left whole. This is desirable.

      sweet potatoes and black beans mashed in a bowl
      Mash the drained black beans and sweet potato together. Some beans will remain whole.
    • The seasonings and binders. Mix the seasonings together with the flax seed and the garbanzo bean flour. With a sturdy spoon, incorporate this along with the vegetable ingredients into the black bean/sweet potato mixture.
      • The last step is to add in the oats. You might have to mix with your hand at the end.
  • You will want the shallot and red bell pepper to be chopped very fine.  My trick is to make thin slices and then line them up and chop down the length of the slices.
diced red bell peppers on wooden board with knife
Pro tip: to get a small dice, cut the red bell pepper into thin strips. Then line up and cut across.
  • Braggs Amino Acids are a very important ingredient that adds an umami (meaty/savory) flavor. You can probably find this in most stores in the health/alternative foods section or on Amazon (affiliate link).
  • Form the burgers by hand. Six burgers will fit on a large cookie sheet.  Put on parchment paper or on (affiliate link) a silicone mat.
  • Cook for 30 minutes and then take out of the oven, turn the burgers and put back in to cook for another 30 minutes. These black bean burgers will be delicate! Pro tip: use a very small spatula or pancake turner along with your other hand to gently turn.

 

Serving Suggestions for your homemade sweet potato burger:

  • You can be traditional and serve your burger on a bun with all the toppings.
  • Save yourself the carbs and make a lettuce wrap for your burger.
  • Or put it on a plate next to a pasta salad like my Easy Vegan Italian Pasta Salad or Red Wine Vinegar Coleslaw with Peanuts and drizzle a little a reduced balsamic on top on the burger.
  • These freeze well. Put a piece of wax paper between each burger or they will stick together when frozen.

Items You Might Find Helpful (Affiliate Links):

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The Recipe for Homemade Vegan Sweet Potato Black Bean Burgers:

sweet potato black bean burgers on red plate

Vegan Sweet Potato Black Bean Burgers - Better Than Homemade

These Sweet Potato Black Bean Burgers are 100% vegan. They are egg-free and dairy-free.  Made with flaxseed meal, garbanzo bean flour, rolled oats, and seasonings. These homemade plant-based burgers are sure to please!
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: black bean burger, sweet potato black bean burger, vegan black bean burger
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6 burgers
Calories: 142kcal
Author: Cindy Rainey

Ingredients

  • 1 Tablespoon avocado oil or other light tasting oil
  • 1 medium shallot diced (can sub red onion)
  • 2/3 cup red bell pepper diced
  • 1 Tablespoon garlic minced
  • 1/4 cup Bragg's Liquid Aminos
  • 2 Tablespoon tomato paste
  • 2 15 ounce cans black beans drained and rinsed
  • 2/3 cup cooked sweet potato
  • 1 ½ teaspoon ground cumin
  • 2 Tablespoons chili powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 Tablespoons ground flax meal
  • 1/4 cup garbanzo bean flour
  • 3/4 cup old fashioned rolled oats

Instructions

  • Preheat oven to 325°
  • Cook/microwave sweet potato if not already cooked.
  • Chop all vegetables.
  • In a large saute pan, pour in 1 Tablespoon light oil such as avocado oil. On medium heat, saute onions, bells peppers, and garlic until softened - about 10 minutes.
  • Remove from heat and stir in tomato paste and liquid aminos. Set aside.
  • While the vegetables are sauteing, drain, rinse and mash black beans along with the sweet potato. Leave some beans whole.
  • Mix together seasonings: ground cumin, chili powder, garlic and onion powders, smoked paprika, salt and pepper, along with the ground flax meal and the garbanzo bean powder. Set aside.
  • In a large bowl, mix together the sauteed vegetable mixture, black bean/sweet potato mixture, and seasonings mixture.
  • When everything is mix well, add in the oats, 1/4 cup at a time. Mix well. I usually have to start mixing the last 1/4 cup by hand.
  • With your hands, form six even patties and carefully place on cookie sheet lined with a silicone mat or parchment paper. If they break, mold back together before putting in the oven.
  • Cook at 325° for 30 minutes. Take out of the oven and carefully turn. Put back in and continue cooking for another 30 minutes.
  • These black bean burgers will be delicate. Handle with care.

Notes

Handle with care. These sweet potato burgers are delicate. 
Store in the refrigerator for up to 5 days. Reheat in the microwave for 1 1/2 minute.
These burgers freeze well. Put a piece of wax paper between the burgers and wrap tightly in foil. Thaw in the microwave and then cook for 1 1/2 minutes. 

Nutrition

Calories: 142kcal | Carbohydrates: 19g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 1121mg | Potassium: 321mg | Fiber: 5g | Sugar: 3g | Vitamin A: 71.4% | Vitamin C: 28.4% | Calcium: 3.9% | Iron: 11.5%

Curried Chickpea Salad

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Curried Chickpea Salad is the best alternative for vegans wanting the nostalgia of a chicken salad sandwich – but without the meat.  This curried chickpea salad is the perfect combination of sweet/savory and crunchy and works great as a sandwich filling, on a bed of lettuce, or simply eaten with a spoon. The recipe doesn’t use even the tiniest bit of chicken.  Why would it, when you can use chickpeas  (garbanzo beans) instead?

I first started experimenting with chickpea salad sandwiches with my Best Vegan Egg Salad Sandwich with Chickpeas. I a bowl-full to work and shared with some like-minded friends who raved about it.  One challenged me to make a vegan chicken-salad sandwich out of chickpeas.  Challenge accepted!

Pin now to save for later:curried chickpea salad in glass dishes and on bun

To make this recipe for Curried Chickpea Salad you will need:

  • chickpeas – otherwise known as garbanzo beans
  • vegan mayo
  • lemon juice
  • curry powder
  • chopped apple – I use a Granny Smith green apple
  • dried cranberries
  • chopped walnuts
  • chopped celery
  • green onion
  • panko bread crumbs (my secret ingredient)
  • a little salt and pepper to tastecurried chickpea salad on bed of lettuce

Tips and Tricks for Making Your Curried Chickpea Salad as Fantastic as Mine!

Please read through all of the tips and tricks section as the details are too numerous to include all in the recipe card.

The Ingredients:

These are all the ingredients you need for Curried Chickpea Salad. No chicken needed!
  • Chickpeas and garbanzo beans are one and the same and the terms are used interchangeably in this recipe.
  • I used canned chickpeas. If you want to cook your own, you will use 1 3/4 cups.
  • Use a vegan mayo.  My two favorites are Follow Your Heart and Best Foods Vegan Mayonnaise.
  • Chop the apples, celery, nuts, and onion very small.  Note the size comparison to a quarter.
chopped apples and celery on red cutting board with quarter
Chop the apple and celery very small. This quarter gives a good size comparison.
  • To get a really small cut for the celery, I cut the stalk vertically into strips, line them up and start chopping down the strips.

    sliced celery lengthwise
    slice the celery stalks lengthwise, line them up together and then cut into a small dice.
  • I buy diced walnuts when possible. When I can’t find them I use chopped walnuts and then chop them a little smaller.  You don’t really want big walnut chunks in you chickpea salad.
  • I like a green apple for this recipe because I don’t like it too sweet. Remember to chop it small though.
  • Panko bread crumbs are an important ingredient for texture. Mashed chickpeas do not have the exact same consistency as shredded chicken and will not absorb the mayo as well.  This leads to a very thin almost runny consistency.  Using bread crumbs to absorb the mayo firms up the texture perfectly.  If you are avoiding bread then leave out the breadcrumbs.  The flavor with not change but the consistency will not be as firm.curried chickpea salad on bun being held in hands

Blending it together:

  • I use a hand immersion blender (affiliate link).  Blend together the chickpeas, mayo and other seasonings first and then stir in the other “chunky” ingredients after blending.  If you don’t have an immersion blender, use your hand mixer.  If you use an immersion blender, the chickpea mixture is going to get caught up in the head/blending part.  Make sure to unplug the immersion blender, and then scoop it out into your bowl.  You don’t want to waste a bit of this deliciousness!
curried chickpea salad in immersion blender blades
Unplug and scoop out the mixture that gets in the blades. Add it to the bowl.
  • Stir in the chopped apples, celery, onion, and nuts.  If you are going to serve the curried chickpea salad right away, then go ahead and add in the dried cranberries as well. But if you plan to serve later, wait and add the cranberries until right before serving.  If your cranberries are at all sweetened, then the sweetness will leach out into the mixture if it sits in the fridge for a while and then it will be too sweet.
  • The panko breadcrumbs are used for best texture. If you were making an actual chicken salad sandwich, the chicken would somewhat absorb the mayo – chickpeas do not do that. So to get the full flavor balance of the mayo, we use the same amount but then add in the breadcrumbs to absorb some of the liquid from the mayo.  Start with the smaller amount of bread crumbs and then add in more if necessary.

Serve it up!

You can serve this curried chickpea salad over a bed of lettuce, in a bun, or in a fancy dish.  It will taste delicious any which way! curried chickpea salad in two glass dishes

Aren’t these little dishes cute? They belonged to my grandmother. The upper bowl sits in an ice-filled parfait glass to keep your dish cold. This reminds me of something my mother might have served at a ladies luncheon for “club”.

If you don’t serve right away, keep in the refrigerator in a tightly sealed container for up to five days.

Some items I found useful in making this recipe:

*Affiliate Links*  I am an Amazon Affiliate.  This means that clicking on and purchasing through one of these links might earn Veggie Fun Kitchen compensation at no additional cost to you.

 

The Recipe for Curried Chickpea Salad

Thank you for reading through this post. I hope your family enjoys this recipe as much as mine did!  And thank you for being a part of Veggie Fun Kitchen.  If you liked this recipe, please leave me a comment – and 5 stars would be deeply appreciated.

curried chickpea salad on bun

Curried Chickpea Salad

Curried chickpea salad is 100% plant-based with chickpeas, vegan mayo, chopped apple, celery, green onions, and walnuts.  Serve it in a dish, on a bun, or on a bed of lettuce.
Print Pin Rate
Course: Salad
Cuisine: American
Keyword: Curried Chickpea Salad, plant-based garbonzo salad, Vegan chicken salad
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 5
Calories: 462kcal
Author: Cindy Rainey

Ingredients

  • 2/3 cup green apple chopped
  • 1/3 cup celery chopped
  • 1 Tablespoon green onion chopped
  • 2/3 cup walnuts diced
  • 15.5 ounce can chickpeas drained
  • 2/3 cup vegan mayonaise
  • 1 1/2 teaspoons lemon juice
  • 1 teaspoon curry powder
  • 1/4 teaspoon salt
  • pepper to taste
  • 3/4 cup dried cranberries
  • 1/4 cup panko breadcrumbs
  • extra breadcrumbs - up to 1/3 cup total
  • salad greens or a bun if desired

Instructions

  • Chop apples, celery, green onion, and walnuts very small.  (See example in post). Set aside. 
  • Drain chickpeas/garbanzo beans.  I use a 15.5 ounce can in this recipe.  If you are cooking your own, use 1 3/4 cups. 
  • Put drained chickpeas, vegan mayo, lemon juice, curry powder, and salt into a small bowl. With an immersion blender or hand mixer, process for just a couple of minutes.  The mixture should be mostly smooth but have a few chunks.
  • Add in the breadcrumbs.  Start with 1/4 cup and add in more for desired texture - up to 1/3 cup total. 
  • If you are serving right away, add the cranberries along with the other chopped ingredients.  If you are saving to serve later, add in the cranberries till right before serving.  
  • Serve in a dish, on a bed of lettuce or in a bun.

Nutrition

Calories: 462kcal | Carbohydrates: 34g | Protein: 7g | Fat: 34g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 579mg | Potassium: 237mg | Fiber: 6g | Sugar: 14g | Vitamin A: 1.5% | Vitamin C: 2.4% | Calcium: 5.7% | Iron: 10.9%

Pin now to save for later:curried chickpea salad on bed of lettuce

BBQ Crunch Wrap with Soy Curls

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Enjoy this BBQ Crunch Wrap with Soy Curls!  This recipe is packed with protein and all the spicy, goodness of a BBQ sandwich but without the meat, or unwanted animal fat.  It is crunchy, flavorful, and so easy to make!

What You Will Need to Make a Tasty BQQ Crunch Wrap with Soy Curls:

  • soy curls (affiliate link)
  • your favorite BBQ sauce – for a truly whole food plant-based BBQ Sauce, try my Healthy Homemade BBQ Sauce.
  • 14 ounces coleslaw. This ends up being 6 cups if you shred your own cabbage. I use a 3 color mix.
  • red wine vinegar salad dressing
  • vegan mayonnaise
  • salted roasted peanuts
  • large wrap-sized tortilla

Pin now to save for later:bbq crunch wrap with soy curls on a plate

What are soy curls and how do you cook with them?

Have you ever heard of soy curls?  If you haven’t, you aren’t alone.  I had never heard of soy curls before about a month ago when I saw an Instagram post from Shane & Simple. He makes good food and so I thought, why not?

If you’ve followed Veggie Fun Kitchen for any amount of time, you know I’m not about the fake meats.  Just give me some vegetables,  beans, and grains, and  I can make a meal! (Check out my totally awesome plant-based  Easy Hearty Vegan Spaghetti to see what I mean!)  I do know that some vegans who miss the familiar flavors and textures do enjoy (fake) vegan meat sometimes.

The problem with many vegan fake meats is that they often loaded with oil and various other unheard of ingredients. Soy curls are simply soy. Really.

Soy Curls are made from the whole soybean.  You need to rehydrate before using.  Soy curls take on the taste of whatever sauce or seasoning you are using and have a chewy texture similar to meat.  If this similar texture bothers you, soy curls may not be for you.  I have family members who love and crave my dishes made with soy curls, and others who are not as fond of them. For another family favorite recipe that uses soy curls, try my Hawaiian BBQ Soy Curls Over Rice. Read on to learn about some tips and trick to make a tasty BBQ crunch wrap.BBQ Crunch Wrap with soy curls on green plate with red checked napkin

Tips and Tricks for Making a Perfect BBQ Crunch Wrap with Soy Curls:

*First things first* The coleslaw portion of this recipe contains peanuts. You must disclose this to anyone you serve this crunch wrap.  Obviously, if you know someone has an allergy – leave the peanuts out. Sub in diced celery instead to get that good crunch.

The Soy Curls

  • As far as I know, Butler Soy Curls are the only soy curl product on the market.  If there are others, be aware that I have tried and can vouch for only this brand. You can buy them directly from their website or from Amazon (affiliate link)
  • The directions on the package say to soak the soy curls for 8-10 minutes.  I actually like to soak a little longer for a less chewy texture – up to 20 minutes.

    soy curls soaking in water
    Soak the soy curls in water for about 20 minutes.
  • After soaking the soy curls, add to a saute or saucepan, pour on the BBQ sauce, and heat through.  I try to find a BBQ  sauce without high fructose corn syrup. For a truly plant-based BBQ sauce, try my Healthy Homemade BBQ Sauce.  I use Medjool dates for the sweetener.
  • This recipe makes four crunch wraps.  To make it easy when I am putting the wraps together, I portion the saucy soy curls into four while still in the pan.
bbq soy curls in pan in four sections
After your BBQ Soy Curls are heated through, separate into 4 sections to make it easy when you put the wraps together.

The Coleslaw Dressing:

  • While the soy curls are soaking, you can make the coleslaw mixture. If you have a preferred slaw, you can use it.  I really like my Red Wine Vinegar Coleslaw with Peanuts.  It goes perfectly with the BBQ flavor. For this recipe, I use a half portion of my original,  and have given directions in this recipe post.
  • Isn’t the 3-color coleslaw fun?  Use what you want, but I really love the variety of color and texture with this one.
coleslaw in bag
My favorite is the 3 color coleslaw.
  • The coleslaw recipe uses a small amount of vegan mayo.  I like either Veganaise or  Best Foods Vegan Mayo.
  • Use your favorite red wine vinegar salad dressing.  I use the Wishbone Red Wine Vinegar salad dressing because it has just the right seasonings and flavor.
  • For the best flavor, I use salted roasted peanuts in my recipe. If you are watching your sodium intake, go for unsalted. Unsalted peanuts will still add that nutty flavor and crunch. Your BBQ crunch wrap just won’t be as salty- but then, you will probably be okay with that:)

Putting it Together:

  • If you’ve never rolled a burrito or wrap before, watch this Youtube video from Thrillist.
  • Start with a very large wrap-sized tortilla. Read the ingredients to make sure it meets with your eating ethics.  I found an awesome sun-dried tomato wrap.

Put the ingredients down the middle, but slightly off center.

bbq soy curls on wrap
Step 1: Place one portion of cooked BBQ soy curls down the middle of your wrap, slightly off-center. Leave space on the top and bottom. Top with a portion of prepared coleslaw.
  • Leave a little space on the top and bottom too.
  • Now fold in the sides, followed by the bottom portion.

Finally, roll it up.

bbq crunch wrap with soy curls on wrap with edges folded
Step 2: Fold the edges
bbq crunch wrap with soy curls being rolled
Step 3: Fold up the bottom and then roll.
  • If you are only making one or two crunch wraps today, you can save the rest for later. Wait until just before you eat to put the remaining crunch wraps together. Store the soy curls and coleslaw separately. Then reheat the soy curls just before making your next wrap.

    bbq crunch wrap with soy curls in meal prep containers
    If you have left-overs or want to meal prep your BBQ Crunch Wrap, put the soy curls and coleslaw in separate containers and keep in the refrigerator for up to five days.

Looking for another family favorite recipe? Try my Sweet Potato Black Bean Burgers – no “fake” meat in this recipe. Just black bean goodness. Yum!

What I Used to Make this BBQ Crunch Wrap with Soy Curls:

*Affiliate Links* I am an Amazon affiliate.  This means that clicking on and purchasing through any of the Amazon links might earn Veggie Fun Kitchen compensation at no additional cost to you.

And Now for the BBQ Crunch Wrap with Soy Curls Recipe:

Thank you for reading through this post.  I really hope you and your family enjoy these tasty BBQ crunch wraps as much as mine did.  If you did, please leave me a comment and 5 stars would be super awesome! Thanks, Cindy

BBQ Crunch Wrap with soy curls on green plate with red checked napkin

BBQ Crunch Wrap with Soy Curls

Make this BBQ Crunch Wrap with Soy Curls.  This recipe is vegan, healthy, and easy to put together.  Use Butler Soy Curls which are made from the whole non-GMO soybean.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: BBQ Crunch Wrap, Soy Curls
Prep Time: 10 minutes
Cook Time: 5 minutes
soaking time: 20 minutes
Total Time: 15 minutes
Servings: 4
Calories: 476kcal
Author: Cindy Rainey

Ingredients

  • 2 cups soy curls
  • 1 cup BBQ sauce
  • 14 ounces coleslaw mix 6 cups
  • 1/2 cup red wine vinegar salad dressing
  • 1 1/2 Tablespoons vegan mayonaise
  • 1/3 cup dry roasted salted peanuts
  • pepper to taste
  • 4 large tortillas wrap-sized, 10"

Instructions

  • Soad the soy curls in water for about 20 minutes. Drain.
  • Put the soaked and drained soy curls in a saucepan along with the BBQ sauce.  Cook until heated through, about 5 minutes.
  • While the soy curls are soaking and cooking, make the red wine vinegar coleslaw. 
  • Add the coleslaw/shredded cabbage, red wine vinegar dressing, vegan mayo, and peanuts to a medium sized mixing bowl and combine all ingredients.  
  • Add in a little pepper to taste. 
  • After the soy curls with BBQ sauce have heated through, portion the soy curls into four sections and make the wraps, one wrap at a time. 
  • Put 1/4 of the soy curls down the middle (but slightly off-center) of the open wrap. Leave a little space on top and on the bottom.
  • Fold in the sides and then the bottom.  Continue rolling and tucking.  
  • If you are only making one wrap today, save the other ingredients for later and make your next wrap just before eating. Save the soy curls and red wine vinegar coleslaw in separate contains in the refrigerator.  Heat the soy curls just before putting your wrap together. 

Notes

The red wine vinegar coleslaw contains peanuts. Make sure you disclose this to anyone you serve.

Nutrition

Calories: 476kcal | Carbohydrates: 49g | Protein: 19g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 1340mg | Potassium: 896mg | Fiber: 9g | Sugar: 32g | Vitamin A: 5.1% | Vitamin C: 46.3% | Calcium: 16.7% | Iron: 31.7%

bbq crunch wrap with soy curls on green plate

The Best Vegan Egg Salad Sandwich With Chickpeas

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This is the best vegan “egg” salad sandwich you will ever eat!  The recipe mixes up super fast and is made with mashed up chickpeas (garbanzos), vegan mayo, and the typical egg salad seasonings.  Serve this chickpea “egg” salad sandwich on a crusty bread of choice. You will have all the texture, color, and flavor of a traditional egg salad sandwich; and you didn’t even use eggs!  What makes this vegan egg salad sandwich unique though, other than the fact that we don’t use eggs,  is that we use garbanzo beans, panko bread crumbs, and kala  namak – or black salt.

To Make this Vegan Egg Salad Sandwich with Chickpeas You Will Need:

  • one can (or two cups) of chickpeas, drained
  • vegan mayonnaise
  • celery
  • green onion
  • dill and sweet pickle relish
  • panko bread crumbs
  • various seasoning such as: turmeric, lemon pepper, mustard powder, garlic powder, and onion powder
  • Optional – but highly recommended for a real eggy taste, (affiliate link)  kala namak – or black salt
  • you might also want to add in a little sriracha or hot sauce of choice (optional)
  • I also use a hand-held immersion mixer   (affiliate link), but you can also use a regular hand mixer.

Pin now to save for later:vegan egg salad on bread and cut in half

Who doesn’t love egg salad sandwich? And can a vegan ever eat egg salad again?

Growing up, egg salad was seriously one of my favorite sandwiches!  I loved the soft “mushy” flavorful filling, nestled between the slices of crusty bread. When I first started eating vegan, I was happy to find recipes using chickpeas instead of eggs.

The problem was, that when I added in enough vegan mayo for flavor, the filling was too mushy. I remembered that I used panko bread crumbs in my Italian Stuffed  Zucchini Boats in order to give the mashed chickpeas used in that recipe a little substance. Why not use bread crumbs in this recipe as well? Problem solved! Read on to learn how to make this recipe so you can have the best vegan egg salad sandwich too!

Tips and Tricks for Making the Vegan Egg Salad Sandwich with Chickpeas Recipe:

  • Chickpeas and garbanzo beans are different names for the same thing. The terms are used interchangeably in this recipe.
  • Drain the liquid from your can of chickpeas. The liquid is called aquafaba. Save the liquid if you might want to do a little vegan baking. In fact, it works great in this vegan brownie mix hack recipe. You can save the aquafaba in the fridge in a sealed container for about 3-5 days.
  • No need to rinse the chickpeas or pre-mash.  You will be mashing together with the other ingredients.
  • You can find a vegan mayonnaise in most grocery stores. I have found it in the salad dressing section, in the health food section, or if you are lucky, in the vegan section.  If your grocer does not carry vegan mayo, please fill out a request card.  We need to encourage and normalize grocery stores carrying vegan-friendly grocery staples.
  • Turmeric is an important seasoning used mainly for its yellow color. The recipe calls for 1/4 – 1/2 teaspoon. I like my vegan egg salad quite yellow.  you can always start with the smaller amount and add in more.
  • This recipe calls for all the standard fixings of the original egg salad sandwich: celery, onion, sweet and dill pickles, paprika, as well as a few others. If you did not like them in the original (made with eggs) sandwich, then you probably won’t like them in this one either.  I suggest you leave them out. But then, it won’t be the best vegan egg salad sandwich ever…just saying.
  • I do not chop and mince the dill and sweet pickle, but rather, I use prepared pickle relish – both dill and sweet.two jars pickle relish, one seed and one dill
  • I use mustard powder rather than prepared mustard. Feel free to use the prepared mustard instead. You will be using 1/2 Tablespoon of prepared mustard instead of the 1/2 teaspoon dried.  You might also need to add in a few more breadcrumbs because that substitute will add more liquid to the mixture.
  • I dice the celery very small. It’s easy if you first cut the stalk into three pieces. Next, you cut each piece lengthwise into six long strips. Then it’s easy to line the pieces up and just chop down the length to get the small dices.
    celery strips on a yellow cutting board
    Cut each stalk down into thirds and then lengthwise into six strips. Line the strips up to dice.

    Diced celery
    Dice the celery very small.
  • With the immersion blender or food processor, mix and mash all ingredients together except for the breadcrumbs. I like to leave a few chunks though.
  • If you would like your chickpea “egg” salad sandwich to taste authentically eggy, you will need to use kala namak – or black salt (affiliate link). Black salt tastes and smells of sulfur and just a pinch will add the eggy taste to your chickpea salad.  Start with just a pinch and taste.  You can always add in another tiny pinch. With black salt, a little really does go a long way and while you can always add in more, you really can’t take it out.
  • After the other ingredients are mixed and mashed, stir in the bread crumbs.  Start with 1/3 cup and add in a little more by small spoonful until your chickpea salad is the best consistency for you.
  • Let sit in the refrigerator for about 30 minutes before serving. This will allow the bread crumbs to soften and the flavors to meld.
  • Serve on a slice of crusty bread, or to be extra healthy, in a lettuce roll.

Isn’t this vegan egg salad sandwich beautiful?vegan egg salad sandwich on free plate with garden salad

Items I found helpful in making this vegan egg salad sandwich recipe:

*Affiliate links* I am an Amazon affiliate. This means that clicking on and purchasing through one of these links might earn Veggie Fun Kitchen compensation at no additional cost to you.

The Recipe for the Best Vegan “Egg” Salad Sandwich with Chickpeas

Make this vegan version of the classic egg salad sandwich.  This plant-based version uses chickpeas instead of eggs, vegan mayo, breadcrumbs and black salad along with all the other classic egg salad sandwich ingredients.  If you haven’t read through the tips and tricks section above, do so before making this recipe so that you will be successful in making a delicious vegan “egg” salad sandwich.

vegan egg salad sandwich on green plate

The Best Vegan "Egg" Salad Sandwich with Chickpeas

Make this vegan egg salad sandwich with chickpeas. It has all the classic taste and texture but uses chickpeas instead of eggs. Serve it between two crusty slices of bread. So delicious! 
5 from 1 vote
Print Pin Rate
Course: Main Course, Salad, Snack
Cuisine: American
Keyword: chickpea salad, vegan egg salad
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Calories: 241kcal
Author: Cindy Rainey

Ingredients

  • 15.5 ounce can chickpeas drained
  • 1/3 cup vegan mayo
  • 1/3 cup celery (1 large stalk) chopped small
  • 2 Tablespoons green onion chopped
  • 1 teaspoon dill pickle relish
  • 1 teaspoon sweet pickle relish
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon paprika sweet, not smoked
  • 1/2 teaspoon mustard powder sub 1/2 Tablespoon prepared mustard
  • 1/4 teaspoon lemon pepper
  • 1/4 teaspoon salt
  • 1 pinch kala namak black salt more to taste
  • 1/3 cup panko bread crumbs more to desired consistency

Instructions

  • Drain the chickpeas and put into a medium bowl.
  • Dice the celery and green onions - the smaller, the better.  Add to drained chickpeas.
  • Add in the vegan mayo, pickles, and seasoning.
  • With an immersion blender or food processor, mix and smash all the ingredients together. 
  • Mix in the breadcrumbs. Start with 1/3 cup and add in more by the teaspoon till you have your desired consistency. 
  • Start with 1 pinch of the black salt.  Add in another pinch if desired. Remember that a little goes a long way. It has a strong sulfur taste and smell.
  • Allow to sit for about 30 minutes. This will allow the bread crumbs to soften and the flavors to meld.
  • Serve between two crusty slices of bread or in a lettuce wrap. 
  • The chickpea mixture can be kept in a tightly sealed container in the refrigerator for about 5 days. 

Nutrition

Calories: 241kcal | Carbohydrates: 20g | Protein: 6g | Fat: 14g | Saturated Fat: 1g | Sodium: 616mg | Potassium: 180mg | Fiber: 5g | Vitamin A: 4.5% | Vitamin C: 1% | Calcium: 4.9% | Iron: 9.4%

vegan egg salad sandwich pin

 

Avocado Toast

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Avocado toast – a gift from the millennials!

Recently we were having breakfast with friends and avocado toast was on the menu.  I’ll just point out that the four of us sitting at that breakfast table were decidedly NOT millennials.  My husband and I – the crazy vegans – were very familiar with avocado toast though and were super excited to see it on the menu.

“Avocado toast? Avocado toast?  What’s that?”  Our friend asked.  “Do they bake the bread with avocado in it or something?”

Dude…you are definitely showing your age…

Avocado Cut in HalfJust look at this beautiful avocado!  Cutting open an avocado this perfect is usually cause for excitedly calling to all available family members to drop what they are doing and run in the kitchen to appreciate such a wonder.

Avocado toast has become a staple in our household for breakfast…or lunch…or whenever.  It belongs in the Quick and Easy section because there is no faster way to whip up something fabulous and special.

When I cut open the avocado I make a little avocado working bowl out of the side without the seed. First, I remove any black or mushy spots.  I then cut into it with a spoon, crosshatching as I go.  I sprinkle a little salt in as I’m working so that I can just turn it on to the toast. See, It’s kind of like working in a little avocado bowl!Avocado Mashed in Skin

You can eat your avocado toast with a just little salt or you can top it with various seasonings.  We like Trader Joe’s Everything But the Bagel Sesame Seasoning Blend.Everything but the Bagel

I also make a tasty Trail Mix Tofu Crumbles recipe. That’s a real treat for my family!Trail Mix Tofu Crumbles on Avocado Toast

It’s almost embarrassing to make this avocado toast a “recipe” as it’s mainly a set of directions.  I just didn’t want anyone to forget how fabulous and easy this is for a plant-based person to make and enjoy. So go ahead and cut into that avocado now!Cutting Avocado

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Avocado Toast with Seasonings

Avocado Toast

This quick and easy meal is perfect for breakfast or for a snack.  It's vegan and plant-based too. 
Print Pin Rate
Course: Breakfast, Snack
Cuisine: American
Keyword: Plant-based, vegan
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
Servings: 1
Calories: 236kcal
Author: Cindy Rainey

Ingredients

  • 1 piece bread vegan and plant-based compliant
  • 1/2 avocado
  • salt to taste
  • other toppings optional

Instructions

  • Find a vegan and plant-based compliant bread.  Toast in the toaster.
  • Mash together with a little salt to taste 1/2 of an avocado.
  • Top with seasoning of your choice.  I like Trader Joe's Everything But the Bagel. Or try my Trail Mix Tofu Crumbles.

Nutrition

Calories: 236kcal | Carbohydrates: 22g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Sodium: 152mg | Potassium: 538mg | Fiber: 7g | Sugar: 2g | Vitamin A: 2.9% | Vitamin C: 12.2% | Calcium: 5.1% | Iron: 8.6%