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!
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.
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?
- 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.
- 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.
- 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.
- 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.
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.
- Vegan Mayonnaise
- Spicy Vegan Mayo
- Chipotle Sauce
- Roasted Red Pepper Hummus
- Tzatziki Cucumber Sauce
- Cashew Cream Cheese
- Homemade Vegan Butter
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!
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Easy Chickpea Tuna Salad
- 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)
- 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.
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.
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.
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…