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Chickpea Salad Sandwich

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Want an easy sandwich filling? Try this Chickpea Salad Sandwich with Date and Mustard Dressing quick and cheap dish.

Ingredients:
1 can chickpeas
2 tbsp sweetcorn
8 cherry tomatoes, quartered
Suitable-for-vegans bread

For the Dressing: 
1/2 cup soy yoghurt (I used sweetened; if you have plain, you can use that too)
1 tbsp suitable-for-vegans Dijon mustard
1 tbsp fresh lemon juice
1 tsp cider vinegar
1 tbsp miso paste
1/8 tsp garlic powder
1/4 tsp onion granules
Salt and freshly ground black pepper

Directions: 
1. Lightly mash the chickpeas. Mix with the sweetcorn and tomatoes. 
2. Mix all of the dressing ingredients. 
3. Mix about 2/3 of the dressing, or more if you desire, into the chickpea mix. Season to taste. Serve.

Giant Couscous Salad with Dijon-Balsamic Vinaigrette

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The finely chopped vegetables in this salad mean that the flavours of each meld better. The addition of dried fruit creates an interesting contrast with the peppery rocket. This serves 2 as a lunch or 4 as a side.

Ingredients

For the Salad

150g giant couscous, cooked according to package directions and allowed to cool*
100g bell peppers, finely chopped
1/2 red onion, finely chopped
50g sugarsnap peas, finely sliced
6 grape tomatoes, quartered
4 baby beetroot, cooked, and finely diced
30g dried apricots, finely chopped
1 tbsp dried cranberries
2 tbsp walnuts, toasted and chopped

For the Dressing
3 tbsp balsamic vinegar
1 tsp suitable-for-vegans Dijon mustard
1 tbsp soy sauce
1 tbsp water

To serve

Rocket
Sea salt and freshly ground black pepper

Directions

1. Mix all salad ingredients together.
2. Mix all dressing ingredients together.
3. Serve the salad on a bed of rocket with some sea salt and freshly ground black pepper. Pour over the dressing to taste.

*If you can’t find giant couscous, use regular.

Creamy Macadamia Salad Dressing

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A good dressing can transform even the most basic of salads. This is particularly delicious with a range of roasted and cooled vegetables (sweet potatoes, cauliflower, Brussels sprouts, and even some roasted chickpeas) or with a very simple salad of a crispy lettuce like cos or romaine, red onions, bell peppers, and cucumber. It’s oil-free and with a good balance of sweet and umami to complement almost any savoury flavours or to cool down spicy food.

Ingredients

1/2 cup macadamia nuts, soaked in boiling water overnight, or boiled in a saucepan full of water for 15 minutes
1/4 cup plain all-plant (e.g. soy or coconut) yoghurt
1/4 cup all-plant milk
1/4 cup water
1 tsp suitable-for-vegans Dijon mustard
1 tsp white wine or cider vinegar
1 clove garlic
1 tbsp lemon juice
1/2 tsp salt
1/4 cup nutritional yeast

Directions

Drain the macadamia nuts and add to the blender with the other ingredients. Blend until smooth, adding a little extra water if needed to make the dressing smooth (this will depend on the speed of your blender).