Lemon Herb Chickpea Roll

Lemon Herb Chickpea Roll – vegan

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Of all the meals, I find vegan lunch recipes the hardest to find. I’m often after a quick and easy lunch recipe, but I find that the majority of traditional foods tend to revolve around a meat, cheese and salad sandwich. The other option, of course, is a salad. While I love a good salad,  I really don’t find them that fast to eat or make. I find that they take a lot of chopping and prep work, and then they also take effort to eat – not what I find to be quick and easy mum food.

In an effort to find a vegan lunch recipe that I could use for the week, I went looking through omnivore sandwich filling recipes. In my searches, I found a chicken and mayo recipe that I have veganised, and turned into this delicious make ahead recipe for the week.

This roll combines a tangy lemon and herb chickpea filling with crispy lettuce and cucumber. It will definitely hit the spot! Serve on a roll, or a wrap – either way it tastes great!

The chickpea mix will store in the fridge for up to 4 days, making this a great make-ahead lunch recipe for the week. Once the filling has been made, you could probably even make lunch one-handed.

Let me know what you think!

Lemon Herb Chickpea Roll
Servings: 2
Ingredients
  • 1 tin chickpeas
  • 2 tbs Vegan Mayonaise
  • 1 tbs Fresh Mint chopped
  • 1 tbs Lemon Juice
  • 2 Wholemeal Rolls
  • 1/4 Lebanese Cucumber sliced
  • 4 leaves Cos Lettuce chopped
Instructions
  1. Rinse and drain the chickpeas. Either mash with a fork, or process until just mashed in a food processor. 

  2. Mix mayonnaise, mint and lemon juice into chickpeas. 

  3. Serve rolled topped with chickpea mixture, cucumber slices and lettuce. 

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