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    Home » All Recipes

    Lentil + Chickpea Salad Sandwiches {a.k.a. Vegan "Egg" Salad Sandwiches}

    Lentil + Chickpea Salad Sandwiches {a.k.a. Vegan

    I'm so happy to finally share this recipe with you!! I've spent months perfecting my ultimate chickpea salad recipe, and it's finally just right.

    The idea of a vegan "salad" sandwich recipe has been on my mind for a while. Since going vegan, William has mentioned cravings for egg salad sandwiches multiple times. I really wanted to make all of his vegan egg salad sandwich dreams come true!

    I eventually stumbled across a tasty looking chickpea salad recipe and I thought we were about to discover our new favourite sandwich!

    Lentil + Chickpea Salad Sandwiches {a.k.a. Vegan

    Unfortunately, the recipe was a dud. Neither of us were very impressed. The texture was off, the flavours were bland, and NOTHING about it said egg salad. I was a little put off, besides hummus, could legumes really taste good in a sandwich?

    Thankfully, I didn't let one bad experience spoil the idea of chickpea salad sandwiches for good. I ditched the recipe and decided to conquer this salad sandwich thing solo.

    Boy am I glad I did! Now that I've got this one down, it has quickly become one of my very favourite recipes. It's SO addictive, I can easily eat an entire batch in a day. (Seriously, it NEVER lasts more than 2 days in our house, ever.)

    Lentil + Chickpea Salad Sandwiches {a.k.a. Vegan

    Once I'd decided that the recipe was finally perfect, I made it once more just to make sure. I brought a container of it with me to a recent dinner and my very "unvegan" friend absolutely loved it and even insisted on taking the rest home! I definitely considered that a win for this recipe 😀

    Now that I knew I had the recipe locked down I wanted to try something a little different. Since hearing about Lentil Recipe Revelations Challenge, I've been brainstorming and testing out new ways to eat more lentils. Oatmeal? Sure! Smoothies? Why not! Chickpea salad sandwiches? Umm... YES!!

    Lentil + Chickpea Salad Sandwiches {a.k.a. Vegan

    When compared to chickpeas, lentils are lower in fat but higher in protein AND fibre. Split red lentils are my favourite variety of lentil because they cook really really fast, and they have a lovely soft and flaky texture. I knew they would make a fantastic addition to the recipe. I swapped ½ of chickpeas for cooked red lentils and hoped the recipe would still be as good.

    Whaddaya know, the recipe got even better!

    This high protein, veggie-packed sandwich filling is loaded with:

    • chickpeas and red lentils (great source of healthy fats, protein, and fibre)
    • dill, carrots, celery, green onion, and red bell pepper (optional)
    • pickles
    • vegan mayo
    • nutritional yeast (provides a boost of B vitamins)
    • black salt (adds that egg-y flavour)
    • pepper
    • lemon juice

    Lentil + Chickpea Salad Sandwiches {a.k.a. Vegan

    The black salt, pickles, and dill really mimic the flavours of egg salad. Black salt (affiliate link) has quickly become one of my favourite ingredients for vegan cooking,  it has a light sulphur flavour that compliments tofu scrambles, vegan quiches, and of course, chickpea-lentil salad sandwiches. Regular sea salt will work just fine in this recipe, you'll just miss out on some of the "egg-y" flavour.

    Tips for the Perfect Vegan Salad Sandwich

    Lentil + Chickpea Salad Sandwiches {a.k.a. Vegan

     1.) Finely chopped veggies 2.) Slightly mashed chickpeas 3.) Mashed chickpeas + cooked red lentils 4. + 5.) Combining the lentils, chickpeas, veggies, mayo, black salt, pepper, and lemon juice 6.) After puréeing ½ of the salad and mixing in the nutritional yeast.

    • finely chop your veggies by hand or by using the chopping feature on your food processor.
    • vary the texture by blending ⅓-1/2 the mixture and keeping the rest chunky (I like to use my immersion blender to purée some of the mixture, you can also pulse the mixture in your food processor.)
    • the flavour of this salad is best after the mixture has chilled for a few hours or more
    • black salt is key for that classic "egg-y" flavour
    • the better the bread, the better the sandwich!

    We're entering this recipe into Canadian Lentils Recipe Revelations Challenge. Each recipe is judged based on taste, appeal, use of lentils, simplicity, and social media popularity. We'd be so grateful if you could help us out by 'pinning' this recipe from the Canadian Lentils Recipe Revelations Challenge Pinterest board. Here's the link to pin. (Let us know if you pin our entry, we'd love to say thank you!)

    If you'd like to enter or learn more about the contest, visit Canadian Lentils at Lentils.ca!

    Update: Thank you so much for your support! Our Mashed Lentil + Chickpea Salad won the grand prize!  😀 The Big Southwest Lentil Salad Bowl was a finalist, and our Sweet Pumpkin Seed Protein Granola won for best photography. Thank you so much, you guys are the best!

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    Lentil + Chickpea Salad Sandwiches {a.k.a. Vegan "Egg" Salad Sandwiches}

    ★★★★★ 4.8 from 23 reviews
    • Author: Brittany at ilovevegan.com
    • Prep Time: 15 minutes
    • Cook Time: 10 minutes
    • Total Time: 25 minutes
    • Yield: 4 sandwiches 1x
    • Category: Salad, Sandwich
    • Cuisine: Vegan
    Print Recipe
    Pin Recipe

    Description

    A hearty, high protein, veggie-packed salad that's delicious in a sandwich or with crackers. Black salt is the secret for that authentic "egg-y" flavour.


    Ingredients

    Scale

    Lentil + Chickpea Salad

    • 1 cup cooked red lentils
    • 1 cup chickpeas, canned (drained)
    • 1 celery rib, finely chopped
    • 1 carrot, grated
    • ¼ red or green bell pepper, finely chopped (optional)
    • 2-3 green onions, finely chopped
    • 1 medium pickle, finely chopped
    • 3 tbsp fresh dill, finely chopped
    • ½ tbsp lemon juice
    • 3-4 tablespoon vegan mayo (I use 4) (or sub for hummus)
    • 2-3 tablespoon nutritional yeast (I use 3)
    • ¼ tsp black salt
    • black pepper, to taste

    Lentil + Chickpea Salad Sandwich

    • 2 slices of sprouted, whole grain, or gluten free bread
    • ⅓-½ cup of lentil + chickpea salad
    • 1-2 leaves of lettuce (butter, romaine, spinach, or iceberg)

    Instructions

    1. Wash, chop and prepare all ingredients. Make sure the vegetables are chopped nice and fine. Feel free to use the chop/slice function on your food processor.
    2. Lightly mash chickpeas with a fork. Add the lentils, finely chopped vegetables, mayo, lemon juice, nutritional yeast, black salt, and pepper. Mix thoroughly with a fork.
    3. Blend ⅓-1/2 of the mixture with an immersion blender (or use the pulse function on your food processor). Mix thoroughly with a fork to even out the texture.
    4. Optional: Chill for 3+ hours before serving.

    Lentil + Chickpea Salad Sandwich

    1. Scoop ⅓-1/2 cup of Lentil + Chickpea Salad on one slice of bread and lay 2 leaves of lettuce on the other slice of bread. Close the sandwich, slice diagonally and enjoy!

    Notes

    Serve this salad with crackers for a quick healthy snack.Approx. ½ cup dry red lentils (split) = 1 cup cooked. Rinse ½ cup dry red lentils (split). Add the lentils and 1 cup of unsalted water to a small-medium sized saucepan. Bring to a boil and boil for 5-10 minutes (until lentils are just tender.)

    Did you make this recipe?

    Tag @ilovegan on Instagram and hashtag it #ilovegan

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    Reader Interactions

    Comments

    1. Nikki

      May 31, 2021 at 6:48 pm

      So we accidentally forgot to get red lentils at the store so we used green lentils knowing that it wouldn’t be right, but it turned out tasting like tuna salad instead! We added more lentils (3 cups) and only used regular salt because we didn’t have black salt. It was an amazing combination of flavors that I haven’t had since we went dairy-free vegetarian 5 years ago! I loved tuna fish salad sandwiches then but couldn’t stomach them when we changed our diet. This recipe (changed as it was) brought back all the good memories minus the guilt. Now I can’t wait to try it again, properly, to have it as an egg salad sandwich!

      ★★★★★

      Reply
    2. Julie Dickerson

      September 08, 2017 at 12:47 pm

      Thank you for this recipe. I absolutely love it. I actually find myself craving it.

      ★★★★★

      Reply
      • Brittany

        September 08, 2017 at 4:29 pm

        Haha, me too!! Thanks so much Julie, I'm so glad you like it!

        Reply
    3. Kim

      April 02, 2017 at 12:22 am

      This is incredibly delicious. Our family had recently switched to a whole-food plant-based diet and it's really hit or miss finding recipes they enjoy. This one knocked it out of the park! I made it exactly as written and the flavors are delicious and it's very filling. I was concerned with all the veggies making it less like "egg" salad and more of just a salad. After I blended half it was the perfect consistency to replicate egg salad. Thank you so much for sharing this recipe.

      Reply
      • Brittany

        April 02, 2017 at 11:56 am

        Thank you SO much for commenting Kim! I'm so happy to hear your family enjoyed this recipe. Does your family like broccoli soup too? My vegan version is another reader favourite you might enjoy!

        Reply
        • Kim

          April 04, 2017 at 1:08 am

          I'm all over your site and bookmarking recipes. I will definitely be trying that recipe and more. Thank you so much.

          Reply
          • Brittany

            April 05, 2017 at 1:34 pm

            Yay! So glad to hear it!! 😀

            Reply
    4. Sharon

      March 08, 2017 at 4:12 am

      HI

      Can you tell me if you mean Gherkins for the pickle. I'm not sure what I would buy in UK. Can't wait to try this.

      Thanks
      Sharon

      Reply
      • Brittany

        March 08, 2017 at 2:38 pm

        Hi Sharon! Yep, gherkins are exactly what I mean. Thanks for commenting!

        Reply
    5. Mary

      February 26, 2017 at 3:07 pm

      If I could give this recipe more than five stars I would. I cannot articulate how much I enjoy this recipe. I found it over a week ago online. And today is the fourth batch that I have made LOL. I cannot seem to get enough of this, the only thing I do not use that the recipe calls for is carrots. In my mind carrots just don't go in a egg salad. Even though I am not 100% vegan I don't think ever make traditional egg salad again. I shared it with my daughter who is 100% vegan and has been for many years when she came to visit last weekend. And of course I had to send the container I made home with her along with the recipe because she loved it so much. Thank you so much for sharing this recipe for all of us to try it truly is a gem 😊

      ★★★★★

      Reply
      • Brittany

        February 28, 2017 at 9:37 am

        Mary, thank you very much for your lovely comment. I'm so happy to hear that you love this salad as much as I do! 😀

        Reply
    6. Mary

      February 15, 2017 at 1:14 pm

      Well I have to say, that this recipe is absolutely fantastic. I myself am not completely vegan. I guess you call me a vegetarian. Although I do still ate some fish and chicken I am slowly phasing out all animal products. My daughter however is completely vegan and has been for many years. So I decided to try this today for her since she does not eat eggs. I do, but decided I give this a try as well. I will not be making egg salad in the future as and egg salad is completely bland compared to this recipe. So thank you again for sharing and I look forward to looking up more of your recipes. 😊

      Reply
    7. Athena

      January 22, 2017 at 8:31 pm

      I've made this recipe multiple times and love it as is. Tonight, I was making a batch for lunch this week and realized I didn't have any vegan mayo or hummus on hand. I had some babaganoush, but it was starting to look questionable, and not something that would last for another week. So, to substitute, I used 1.5 Tbsp of dijon mustard, 1.5 Tbsp of coconut milk, and 1 Tbsp of coconut cream from the top of the can. Holy cow, it was good! I thought for sure I had ruined the salad by throwing this stuff in, but it came out nice and creamy with a sweet tang to it. To top it all off, I completely forgot the green onions in my frustration of not having any mayo, but I couldn't tell at all!

      To all those worried about making this recipe or afraid to make substitutions because you don't have an item on hand, don't worry! This recipe is very forgiving and takes well to a variety of flavors. So, go ahead and make this recipe, I promise you won't regret it.

      Reply
      • Brittany

        January 24, 2017 at 3:28 pm

        Thanks Athena! I agree, this recipe is SO versatile. I've made with hummus instead of mayo a couple of times and it was great. Dijon mustard and coconut cream sounds like a wonderful substitution. Thanks for the tip!

        Reply
    8. Janne

      December 01, 2016 at 4:59 am

      I just made the third batch of this and i could literally spoon it right out of the bowl. No need for bread 😉
      Thanks for the recipe, I love it

      Janne xxx

      ★★★★★

      Reply
    9. Kinzi

      November 20, 2016 at 3:13 pm

      New to your blog and just tried this recipe as my husband and I are newly vegetarian. Both of us absolutely loved this recipe. Didn't have nutritional yeast as I have yet to add that to my pantry. Will use this filling for wraps for lunch during the week. Thank you for sharing!

      Reply
      • Brittany

        November 21, 2016 at 12:31 am

        Hi Kinzi! As new vegetarians, you and your husband should definitely add nutritional yeast to your pantry - it's amazing! I'm so glad you loved this recipe. Thanks for giving it a try!

        Reply
    10. misha

      October 01, 2016 at 12:18 pm

      i've made this 2 times now and i am addicted. It's so yummy. thank you.

      ★★★★★

      Reply
      • Brittany

        October 02, 2016 at 8:51 am

        Oh that's wonderful to hear Misha! I'm so glad you like it! Thanks for commenting 😀

        Reply
    11. Shivangi

      August 09, 2016 at 4:55 am

      Stumbled across your recipe, will give a go this week, looks lovely.

      Would this go well with GF wraps?? I am off gluten & dairy for over 2 months now and have another 6months to go.

      Reply
      • Brittany

        August 09, 2016 at 11:32 am

        I think so! I think I'd add some raw cucumber slices and iceberg lettuce to my wrap for crunch!

        Reply
    12. Kathy

      July 29, 2016 at 11:22 am

      Thank you so much for the recipe. Made it today without the black salt, dill, or pickles (none of which are available at my local grocery store). Tasted great even without all those. Can't imagine how much better if only I had those on hand! Will definitely make it again, hopefully with the missing ingredients. And it reminds me of tuna salad!
      One question. Can this be stored in the freezer? Will it do well when thawed? Thanks again!

      ★★★★★

      Reply
      • Brittany

        July 29, 2016 at 12:06 pm

        Hi Kathy! Thanks so much, I'm glad you enjoyed the recipe 🙂 I'm not sure how well this would freeze. I'll make sure to try that next time I make it and report back. If you happen to make it again, maybe try freezing 1 sandwich worth of filling to experiment? Please let me know if you do try freezing it!

        Reply
    13. C addie

      June 29, 2016 at 5:56 am

      What are those yummy looking crackers you're holding as well?

      Reply
      • Brittany

        June 29, 2016 at 9:09 am

        Hi! Those are Mary's crackers, you can check them out here.

        Reply
    14. Jill

      May 22, 2016 at 7:23 pm

      Just finished eating this for dinner and loved it. I am really glad to have a non tofu alternative for vegan egg salad.

      Thanks so much for this recipe. I'll definitely be checking out others on your site.

      ★★★★★

      Reply
      • Brittany

        May 22, 2016 at 11:41 pm

        So glad you enjoyed it! Thanks Jill! 🙂

        Reply
    15. Nina

      May 16, 2016 at 3:18 pm

      This was delish! We added more pickles, lots more lemon and dill (huge fans). Left off the nut'l yeast (doesn't suit us). Made open face sandwiches and devoured! Thanks mucho!

      ★★★★★

      Reply
      • Brittany

        May 16, 2016 at 5:33 pm

        Sounds delicious! Thanks Nina!

        Reply
    16. Juliana

      April 30, 2016 at 11:10 pm

      I've just made this sandwich and omg, it's absolutely delicious! Thanks for sharing 🙂

      ★★★★★

      Reply
      • Brittany

        May 01, 2016 at 9:55 am

        Oh! Glad you like the recipe Juliana! Thanks for commenting 😀

        Reply
    17. Juliana

      April 10, 2016 at 10:53 am

      Great recipe! I used tahini, and I'm pleased that it tasted more interesting than typical humus. Thanks for sharing!

      ★★★★★

      Reply
      • Brittany

        April 10, 2016 at 11:35 am

        Thanks Juliana, tahini is a great idea!

        Reply
    18. stace

      February 26, 2016 at 6:14 am

      My husband liked this but I didn't love it and I'm the vegan!

      ★

      Reply
    19. Robert

      February 21, 2016 at 7:41 pm

      This is too awesome. I can't wait to make this for my hiking lunchbox next weekend.
      Any tips for cooking red lentils? Last time I tried they ended up in somewhat of a paste - lol :~)

      ★★★★★

      Reply
    20. Athena

      January 30, 2016 at 8:23 am

      This recipe was AMAZING! I followed this recipe exactly, and am absolutely in love with it. The only thing I would caution others is to follow the note of only pureeing half of the mixture. I did the whole thing, and now I have no clue how I'm supposed to get rid of it. I've made five sandwiches and used it as dip for two bags of chips, and I still have over half left. Any suggestions?

      ★★★★★

      Reply
      • Brittany

        January 30, 2016 at 3:13 pm

        I'd try putting it in a wrap, or folded naan bread. After that, maybe try topping a green salad with some?

        Reply
    21. Giorgio Berrin

      January 12, 2016 at 6:32 pm

      I cannot find black salt anywhere and I've tried every market in our area(San Fernando Valley just
      north of Los Angeles)Any suggestions?
      Thanks

      Reply
      • Brittany

        January 12, 2016 at 9:51 pm

        I've always bought it from either iHerb or Vitacost. Since you're in the US, they're both really great options! Amazon also carries it. Do you have any Indian grocers around you? You might also find it as Kala Namak salt. It's super useful in vegan cooking, so don't be afraid to buy lots if you have the opportunity. Tofu scrambles are SO good made with black salt!!

        Reply
    22. Rebecca

      January 10, 2016 at 4:47 am

      Oh.Em.Gee.
      This recipe is amazing. Got the black salt from a nearby, Indian grocer. Wow, what a weird and amazing condiment to have.
      My omni hubby loved it. We both couldn't stop eating it.

      Dear Everyone, make this!!!

      ★★★★★

      Reply
      • Brittany

        January 10, 2016 at 8:38 pm

        Oh my god, black salt is amazing, isn't it? You need to try it in tofu scramble too, it's so so good! This recipe is also great with a little bit of mild curry powder (just in case you need a change!) Thanks for commenting Rebecca!

        Reply
    23. nancys13

      December 05, 2015 at 1:55 pm

      I modified the recipe a little, leaivng out the lentils, carrots and celery. I also used regular salt instead of black. This stuff is seriously yummy! I would say that the red bell peppers are an essential ingredient though.

      ★★★★★

      Reply
      • Brittany

        December 05, 2015 at 3:05 pm

        Thanks! Glad you enjoyed the recipe Nancy! 😀

        Reply
    24. Reba

      September 29, 2015 at 12:28 pm

      Could you please advise on nutrition facts?

      ★★★★

      Reply
      • Brittany

        December 05, 2015 at 5:05 pm

        Hi Reba! Sorry, I seemed to have missed your comment!

        From another reader, "i worked it out to about 479 calories with a 1/4 of the recipe on 2 slices of sprouted bread." I hope that helps. MyFitnessPal is a good resource!

        Reply
    25. Matea @ Girl in the Raw

      September 23, 2015 at 11:38 am

      Must try this immediately! I've been dying to make an egg-salad without tofu. The only thing I've been out of for some time is black salt, it hasn't been easy to find lately.. it really does give it an eggy flavor/smell.

      ★★★★★

      Reply
      • Brittany

        October 05, 2015 at 9:38 pm

        Yes! Do it Matea! You'll love it!

        Reply
    26. Linda

      August 09, 2015 at 7:09 pm

      Looks Delish! Would love to try it . I've never heard of black salt before and I also live in Canada, where do I buy it?
      Thank you in advance.

      Reply
      • Brittany

        August 10, 2015 at 3:46 pm

        Thanks Linda! I've been ordering it online from iHerb or Vitacost. Try checking out speciality shops that carry infused oils and other "fancy salts" like smoked salt or Himalayan pink salt.

        Reply
    27. Diana

      July 24, 2015 at 4:07 am

      Awesome recipe. I made this for my vegan daughter. She really enjoyed it and I couldn't stop eating it. My non-vegan boyfriend has also asked me to make it again.

      Reply
      • Brittany

        July 24, 2015 at 4:31 pm

        That's so awesome Diana! I've been a little shocked by how much love this recipe has gotten from non-vegans! Thanks for commenting!

        Reply
    28. Kristen

      July 04, 2015 at 8:06 am

      I tried to chop the lemon juice, but no luck. Jokejoke, it was AMAZING!!!

      Reply
      • Brittany

        July 04, 2015 at 8:05 pm

        Oh my gosh! I thought I'd fixed that error! Thanks for pointing it out, it makes me nuts having little things wrong with the recipe but sometimes after re-reading things a million times my brain just doesn't catch these things. Haha, thanks for the laugh and sorry for the silly mistake! I'm glad you enjoyed the recipe Kristen!

        Reply
    29. Cat

      June 26, 2015 at 1:53 am

      Oooohhhh...finding a new, yummy vegan recipe site is the absolute highlight of my week...and yours looks positively scrumptious! Making this for the weekend as I have been missing egg mayo like you wouldn't believe - thanks so much, can't wait to try it!

      Reply
      • Brittany

        June 26, 2015 at 2:46 pm

        Well thank you very much Cat! I sure hope you enjoy the recipe (and the site!) Thanks for commenting 😀

        Reply
    30. Chris

      June 23, 2015 at 8:24 am

      I was wondering if you know a substitute for the mayonnaise? The recipe looks amazing I just don't like mayonnaise at all.

      Reply
      • Brittany

        June 23, 2015 at 3:11 pm

        Have you tried vegan mayo? It is SO SO much better. I despised mayo my entire life but I seriously LOVE vegan mayo. If you don't want to use mayo at all, I've been considering using hummus instead, I haven't tried it yet but I think it would be really good! Maybe you can try that? You could also try mashed avocado but it will oxidize if you're not eating the entire recipe at once.

        Reply
    31. Taomi

      June 19, 2015 at 2:08 pm

      Hello again! I would love to make this, but my family hates onion. Is there anything you would suggest to substitute the onion, or do you think it will be lovely onion-free?

      Reply
      • Brittany

        June 19, 2015 at 2:20 pm

        Oh yeah, just leave out the onions if you really don't like them. Or just use the green parts of green onions for a mild onion flavour!

        Reply
    32. Elisa Hernandez

      June 17, 2015 at 3:56 pm

      This recipe looks absolutely delicious! Do you mind if I share this with my Facebook friends?

      Reply
      • Brittany

        June 17, 2015 at 8:17 pm

        Absolutely Elisa! Thanks for sharing!

        Reply
    33. Tammy

      May 03, 2015 at 2:47 pm

      This sounds even better than the chickpea salad recipe I use. I have also been trying to go oil free so the mayo part is a challenge here. Those crackers in your pic look really good as well. Are those bought or homemade? I would love to find a good recipe, especially one oil free.

      Reply
      • Brittany

        May 10, 2015 at 5:19 am

        Hi Tammy! If you want to avoid excess oils you could try making a smaller batch and subbing in ripe avocado or homemade hummus instead of the mayo. Unfortunately those crackers aren't homemade, but they are oil free! Here's the link.

        Reply
    34. Cathy S S

      April 05, 2015 at 1:17 pm

      Brittany this recipe is great! So glad to have it in my wheelhouse! Thank for your blog and recipes. I have enjoyed many. I consider you tried and true!

      ★★★★★

      Reply
      • Brittany

        April 06, 2015 at 2:58 am

        Wow, thanks Cathy! "Tried and true", that made my day! Thank YOU for trying my recipes and leaving a fantastic comment 😀

        Reply
    35. Laurel G

      March 21, 2015 at 9:34 am

      Can't get over how great this sandwich filling is! First time I made it the lentils were too moist so I ended up adding some panko crumbs to tighten it up. This impressed the most diehard of "non vegan" eaters! Would pin it a dozen times over!

      Reply
      • Brittany

        March 21, 2015 at 9:49 am

        Wow, thanks Laurel!! I'm so glad you enjoyed it, I can't believe how many non vegans have been loving this recipe! Thanks for commenting!

        Reply
    36. Olivia - Primavera Kitchen

      March 19, 2015 at 11:21 am

      Congrats for winning the Grand Prize from Canadian Lentils. This recipe looks so flavourful and yummy!! 😉

      ★★★★★

      Reply
      • Brittany

        March 19, 2015 at 11:41 am

        Thank you very much Olivia! 😀

        Reply
    37. Maria

      February 24, 2015 at 2:38 pm

      I'm always on the hunt for good vegan "tuna" salads and this one is definitely the best I've had so far, and I've tried a few. It's so tasty and authentic. The pickle and lemon juice really give it that pop of flavor. I have to admit it is really difficult not to eat too much of it in one sitting. I added dulse flakes to mine instead of black salt which I don't have on hand at the moment. Thanks for an easy, great recipe Brittany 🙂

      Reply
      • Brittany

        February 24, 2015 at 5:42 pm

        Oh that is so wonderful to hear! And I completely agree, this stuff is addictive. I'm so glad you enjoyed the recipe, thanks for commenting! 😀

        Reply
    38. Jessica

      February 24, 2015 at 2:21 pm

      Mmm...this is definitely going to satisfy a texture I've been missing. Can't wait to try it, just need to get my hands on some vegan mayo. Thank you!

      Reply
      • Brittany

        February 24, 2015 at 5:41 pm

        Yay! I think you'll love it! 😀 And vegan mayo is THE BEST.

        Reply
    39. Anca

      February 19, 2015 at 6:36 pm

      While I find this recipe brilliant, I do have a question. I'm trying to keep an eye on my daily calorie intake because of health reasons, and I was wondering if you could provide the nutritional info for this salad? It really does look great and I would love to try it! Thank you.

      ★★★★★

      Reply
      • Brittany

        February 20, 2015 at 2:53 pm

        Hi Anca! I don't count calories or macros so I don't have this info, sorry! If you need the nutritional info you can try inputting the recipe into a nutrition calculator like MyFitnessPal. Sorry for the inconvenience!

        Reply
      • Debra chan

        May 24, 2015 at 11:05 pm

        i worked it out to about 479 calories with a 1/4 of the recipe on 2 slices of sprouted bread.

        ★★★★★

        Reply
    40. Katy

      February 16, 2015 at 8:45 pm

      Lentils and chickpeas! This looks awesome. I will have to try this when I get back to my kitchen!

      Reply
      • Brittany

        February 17, 2015 at 12:10 am

        Thanks Katy! I hope you enjoy it 😀

        Reply
    41. Sarah | (Cooking for) Kiwi & Bean

      February 13, 2015 at 7:39 pm

      Ok, so this looks good. I'm not a vegan and I really love egg salad, but my kiddo is allergic to eggs and we need something that is a good stand in. I'm going to try this! Thanks for the inspiration.

      ★★★★★

      Reply
      • Brittany

        February 13, 2015 at 11:25 pm

        This salad will be perfect for you! You and your kid can both enjoy it happily 😀

        Reply
    42. Ginny McMeans

      February 13, 2015 at 7:09 pm

      Gosh that sounds and looks great! Love the pickle in there too!

      Reply
      • Brittany

        February 13, 2015 at 11:24 pm

        Thanks Ginny! I love pickles so they were absolutely necessary for this recipe 😀

        Reply
        • P

          February 20, 2019 at 1:45 am

          Hi i eud like to know which pickle r we using in d sandwich

          Reply
          • Brittany

            March 24, 2019 at 4:01 pm

            Dill pickles!

            Reply
    43. David

      February 13, 2015 at 5:08 pm

      I saw your recipe on the Ellen DeGeneres' Tumblr page, and it is absolutely delicious! Thanks.

      ★★★★★

      Reply
      • Brittany

        February 13, 2015 at 11:23 pm

        Thank you David 😀

        Reply
    44. Raj @ www.ThePrimalDesire.com

      February 13, 2015 at 1:33 pm

      Holy crap this looks awesome. That photo with the chip in your hand looks so tempting!!!

      Reply
      • Brittany

        February 13, 2015 at 11:23 pm

        Thanks Raj!

        Reply
    45. Ayngelina

      February 13, 2015 at 11:23 am

      This looks way better than an egg salad sandwich, I'm trying it this week.

      Reply
      • Brittany

        February 13, 2015 at 11:30 am

        Thanks Ayngelina! I hope you enjoy it as much as I do 😀

        Reply
    46. Cheryl

      February 12, 2015 at 3:03 pm

      Mmm...this reminds me of the scrumptious egg salad sandwiches way back, at the university health-food luncheon bar. Hope they try this improved version from your website. Awesome!

      Reply
      • Brittany

        February 12, 2015 at 3:19 pm

        I think you'll really like this one Cheryl!

        Reply

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