Chickpea Mushroom Sandwich

By Jasmin

A delicious, soft, chunky warm mashed sprouted chickpeas and mushroom high protein sandwich, ready in 10 min, with a beautiful thick creamy homemade vegan mayo. Perfect for last minute meals and grab-and-go lunch. Stores well in an airtight container for ups to 3 days, so do include it in your meal prep ! 

*We do not claim to be profession expert in nutrition. These values are based on online nutrition calculator and are merely a suggested estimation*

Yield: 3 sandwiches. Nutritional value 1 serving: 1 sandwich.

  • 369 Kcal
  • Protein: 14.2 G
  • Carbs: 46 G
  • Fat: 12.5 g

Have you ordered my cookbooks yet ?

Chickpeas Mushroom Sandwich.

by Jasmin.
Yield: 3 Sandwiches.
1 Serving: 1 sandwich, 240 G, 369 Kcal.
[Protein: 14.2 G, carbs: 46 G, fat: 12.5 G].
Cook Time 10 minutes
Total Time 10 minutes
Course dinner, lunch, Main Course
Servings 3 Sandwiches
Calories 369 kcal


  • Chickpea sprouted cooked 1 cup 164 g.
  • Mushroom 250 G.
  • Garlic crushed 1/2 tsp
  • Ginger crushed 1/2 tsp.
  • Margarine 1/2 tsp
  • Salt and pepper to taste.
  • Squeeze of a lemon juice.

For assembling the sandwich:

  • Bread slices toasted 6 slices.
  • Tomato large thinly sliced 6 slices.
  • Lettuce 3 large leaf.
  • Vegan mayo 2 Tbsp. ( Or more if needed ).
  • Capers 2 Tbsp.


  • In a heated pan sauté the mushrooms, crushed garlic, ginger in margarine.
  • Salt and pepper to taste.
  • Throw in the chickpeas. Mix to combine.
  • Roughly mash everything with a fork or a masher.
  • Turn the heat off and allow to cool down.
  • Mash the capers and mix them with the soyonnaise.

Assembling the sandwiches:

  • Spread soyonnaise on each toasted bread slices.
  • Layer 2 tomato slices and lettuce.
  • Then spread the mushroom/ chickpea mixture.
  • Finish with another toasted bread slice. Enjoy !
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