Easy Vegan Sandwiches

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Everyone loves sandwiches, especially when they’re short on time or during the hot summer months when heating up the kitchen with a hot stove is less appealing. These Vegan Sandwiches are perfect for those times!

Feature photo of vegan sandwiches in a collage

I absolutely LOVE sandwiches, because they are layers of colorful healthy deliciousness! They are perfect for easy dinners that don’t require any cooking on busy or hot days. They’re also terrific for on-the-go lunches to take to work, school, or picnics.

overhead shot of tortilla wraps filled with lettuce, carrots, onions, tomatoes

These handy little airtight containers are perfect for packing sandwiches for lunch.

With these easy vegan sandwiches, there are so many options. They can be served not only on bread but also on whole wheat wraps or even in lettuce wraps. These are some of our very favorites!

What do you put on sandwiches?

  1. Bread – A nutritious whole grain bread (or gluten-free) is the foundation of any sandwich. However, there is also the option to use wraps or even large green leaves like romaine or collard greens.
  2. Spread – Hummus is one of the very best spread options for a sandwich, in my opinion, and there are so many varieties to choose from. Check out my Hummus Recipes Page
  3. Veggies – This list can be long or short, but some of my personal favorite veggies for sandwiches include lettuce, cucumbers, tomato, onion, carrots, bell peppers, bean sprouts, black olives, pickles, banana peppers, avocado, and so much more.
  4. Seasonings – These would include salt, pepper, oregano, basil, and dressings like the ones on my Dressings Page

We sometimes stuff Endive or other large lettuce leaves with spreads and serve them as an appetizer. It’s a great option for those avoiding bread and gluten products.

overhead shot of ingredients for avocado sandwich on a large cutting board. Bread, avocado sliced, tomatoes, onion, mayo, lime juice

Vegan spreads for sandwiches

Sandwiches absolutely need a creamy spread to give them moisture and spice them up. These are some of my favorites to use on sandwiches.

white bowl of spicy vegan mayo with hot sauce and a tomato sandwich and salt and pepper shakers

For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!

This post may contain affiliate links. Read my full disclosure here.

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Easy Vegan Sandwich Spreads & Recipes

With these easy vegan sandwich spreads & recipes, there are so many options. They can be served not only on bread but also on whole wheat wraps or even in lettuce wraps. These are some of our very favorites! Click on each of the photos, recipe titles, or 'Get the Recipe' buttons to see full recipes with ingredients, measurements, instructions, and a print button.

Be sure to check out our Sandwiches & Spreads Recipes page for more great ideas!

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chickpea tuna salad on a bed of fresh spinach and sliced tomatoes
4.46 from 11 votes

Easy Chickpea Tuna Salad

Author: Terri Edwards
This fabulous Chickpea Tuna Salad recipe is from Cathy Fisher with Straight Up Food. Made with chickpeas, fresh vegetables, and seasonings, this vegan tuna is going to delight your taste buds!
Prep: 25 minutes
Total: 25 minutes
Servings: 5 cups

Ingredients 

  • 2 15- oz cans chickpeas drained and rinsed
  • 1 cup celery diced
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh basil finely chopped
  • 1 medium ripe avocado chopped (optional)

Cashew-Mustard Dressing

  • 1/2 cup water
  • 1/2 cup raw cashews or cooked white beans
  • 3 tablespoons lemon juice or lime
  • 2 tablespoons Dijon mustard
  • 2 teaspoons apple cider vinegar
  • 1 medium garlic clove
  • 2-3 teaspoons kelp granules optional

Instructions

  • Begin by placing all of the dressing ingredients (water, cashews, lemon juice, mustard, vinegar, garlic, and kelp, if using) into a food processor and set to the side for at least 15 minutes so the cashews can soften. A bean masher, potato masher, or fork also works well. I sometimes even use my Vitamix.
  • Place the garbanzo beans (aka chickpeas) into a food processor and pulse until the beans are broken but still flaky. Do NOT over blend.
  • Transfer the beans to a large bowl and add the diced celery, red onion, basil, and avocado and stir well. Check out these tips for how to tell if your avocado is ripe and ready to use.
  • Blend the dressing ingredients until smooth adding a little water as needed. Stir the dressing into the salad until well blended and serve.

Video

Notes

Recipe from Straight Up Food Cookbook and is called No-Tuna Salad. It is published with permission.
Pro tips and substitutions
  • Kelp granules- Adding kelp lends a seafood flavor to this salad though it is optional.
  • Lower fat content- Substitute 3/4 to 1 cup cooked white beans for the cashews to lower the fat content of the dressing.
  • Lower Sodium- To avoid excess sodium, look for canned beans with no added salt or cook your beans from scratch.
  • Vegan mayonnaise- Add homemade vegan mayo to sandwiches to push this recipe over the top.
  • Store- Keep leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving: 1g | Calories: 215kcal | Carbohydrates: 19g | Protein: 7.3g | Fat: 13g | Sodium: 101mg | Fiber: 3.4g | Sugar: 3.8g

Disclaimer

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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About Terri Edwards

Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy.  I’m so glad you’re here! Read More…

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4 Comments

  1. Eating lots of veggie sandwiches open face, like cucumbers, sprouts, tomatoes with sliced avocado on top. Mashed chickpeas mixed with mustard and chopped walnuts, with tomatoes and sprouts. We love Dr. Barnard’s hummus wraps! I even made an “Italian” fake sub with mashed kidney beans with Italian seasonings, garlic, and tomato sauce! 😀 We could use your talents on maybe improving on the sub, LOL.
    Bon appetit!

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