Chickpea Smash Ranch Salad Sandwich

Creamy, zesty easy-to-make vegan ranchdressing takes this sandwich to the next level!

Print Recipe

Prep Time 15

Cook Time 7

Course Salad

Cuisine American

Servings 4

Ingredients

Salad:

2 cans chickpeas drained (save the liquid)
1 baby cucumber diced
50 g arugula/rocket large handful
1 large tomato sliced thick
4 scallions/green onions sliced and diced, washed and rinsed
1 jalapeno diced
50 g smokey vegan cheese shredded or block-diced (optional)
Whole meal sourdough bread sliced
1/8 red cabbage wedge diced (for crunch and color)

Creamy Dressing:

3 large cauliflower florets
2 tablespoons apple cider vinegar
2 cloves garlic
1 lemon zested and juiced
Chickpea water from 2 cans
¾ teaspoon salt flakes
¾ teaspoon black pepper
5 tablespoons ranch nutritional yeast

Instructions

Drain the chickpeas and save the liquid.
Dice the baby cucumber, tomato, jalapeno, and red cabbage.
Slice and dice the scallions/green onions.
Shred or dice the smokey vegan cheese, if using.
Steam or boil 3 large cauliflower florets until tender (about 5-7 minutes).
In a blender, combine the cooked cauliflower, 2 tablespoons apple cider vinegar, 2 cloves garlic, lemon zest and juice, chickpea water, ¾ teaspoon salt flakes, ¾ teaspoon black pepper, and 5 tablespoons ranch nutritional yeast.
Blend until smooth and creamy.
In a large bowl, combine the chickpeas, diced cucumber, arugula, tomato, scallions, jalapeno, vegan cheese (if using), and red cabbage.
Pour the creamy dressing over the salad and toss to coat evenly.
Serve the salad with slices of whole meal sourdough bread on the side.

Notes

For Ranch Nutritional Beast Recipe click the link:

https://www.annapoorna-nutrition.com/lettuce-boats-with-creamy-sauce/

Keyword Chickpea smash, Ranch salad sandwich, Vegetarian sandwich, Vegan sandwich, Plant-based sandwich, Healthy lunch, Chickpea salad, Protein-packed sandwich, Meatless meal, Quick lunch