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
- 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
- Rinse and drain the chickpeas. Either mash with a fork, or process until just mashed in a food processor.
- Mix mayonnaise, mint and lemon juice into chickpeas.
- Serve rolled topped with chickpea mixture, cucumber slices and lettuce.