Make the Plant-Based Switch! Download the app today

Too many times we hear, “but, how do you get enough protein with a plant-based diet?” Sandwiches like these are your answer. Chickpeas are one of MANY protein replacements vegans can consume when making the switch to a plant-based diet.

Making the transition to a plant-based diet is not easy. It can seem daunting, stressful, and raise concern about being able to give your body what it needs to function properly. Thankfully, these concerns are largely unfounded. If you ARE worried about the switch, Nafsika’s app, “Nafsika’s Lifestyle;” is available in all app stores for download.

My Ingredient List

  • 1 can of chickpeas, drained + rinsed
  • 2 tbsp of diced red onions
  • 2 tbsp of diced celery
  • 1/4 cup of vegan mayo
  • 1 tsp of dijon mustard
  • 1/2 tsp of onion powder
  • Generous pinch of salt and pepper
  • Nafsika’s Garden Sliced Cheddar Style Cheese
  • 4 slices of sourdough bread (or the bread of your choice)

Keep in mind, if you are looking to cut down on your bread consumption, you can totally make this an open-faced sandwich and just place the cheese on top, cutting bread consumption in half. Now, here are the instructions you can follow to make it for yourself!


  1. Mash the chickpeas in a large bowl.
  2. Add the vegan mayo, mustard, red onions, celery, onion powder, salt & pepper.
  3. Mix together.
  4. Divide the chickpea salad evenly between both slices of bread.
  5. Top each slice of bread with a piece of cheese.
  6. Add the other slice of bread.
  7. Place on a baking sheet, put it in the toaster oven, and cook for 5-6 minutes (or until the cheese is melted).
  8. Cut in half and enjoy!

If you have not seen the video version of this recipe, check it out here!

Keep in mind, you can keep the chickpea sandwich in your fridge for 3-4 days. Just make sure you drain the chickpeas really well if you are planning on keeping it. This would allow you to prepare it in advance, and have some delicious, protein filled sandwiches for lunch during the week.

If you would like an alternative option, you can add some Nafsika’s Garden Feta to the salad, and have a fantastic salad rich in protein.

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