Veggie Salad Sandwich Recipes

37 BEST EVER VEGETARIAN SANDWICH RECIPES

37 Best Ever Vegetarian Sandwich Recipes image

Breakfast, lunch, dinner or midnight snack, our best vegetarian sandwich recipes and ideas are all here and waiting to be made by you!

Provided by Hurry The Food Up

Time 8m

Number Of Ingredients 5

Ingredients

1 banana
2 slices wholegrain bread
1 tbsp peanut butter
½ tsp cinnamon
1 tbsp olive oil ((or coconut oil))

Steps:

Are you really looking for directions? Or just being lazy? It's a sandwich dude.
But fine:
Smear the peanut butter on both slices of bread.
Cut the banana into about 8mm thick slices and layer them over just ONE slice of bread.
Sprinkle cinnamon over them.
Place both slices on top of each other.
Add oil to the pan and fry both sides for 2-3 minutes until nice and brown and yummy and tasty and boom! Back to bed.

Nutrition Facts : ServingSize 207 g, Calories 442 kcal, Carbohydrate 57 g, Protein 15 g, Fat 20 g, SaturatedFat 4 g, TransFat 0.5 g, Sodium 376 mg, Fiber 9.5 g, Sugar 19.9 g

CHICKPEA SALAD SANDWICH

Chickpea Salad Sandwich image

This quick recipe makes simple canned chickpeas into a bold and hearty vegetarian meal. Chickpeas are mashed in a creamy, rich lemon-tahini dressing, then mixed with crunchy celery and scallions for fresh bite. Earthy alfalfa sprouts, crisp lettuce, creamy avocado and sweet tomatoes bring contrasting textures and flavors to the sandwich. The chickpea salad can be made a few hours ahead and kept refrigerated. Any leftover salad makes a tasty dip served with tortilla chips or crackers. For a vegan alternative, omit the cheese for sandwiches that still boast layers of flavor.

Provided by Kay Chun

Categories easy, lunch, sandwiches, main course

Time 10m

Yield 4 servings

Number Of Ingredients 15

Ingredients

6 tablespoons extra-virgin olive oil
6 tablespoons tahini
3 tablespoons fresh lemon juice
1/2 teaspoon grated garlic
Kosher salt and pepper
2 (15-ounce) cans chickpeas, rinsed and drained
1/2 cup finely chopped celery
1/2 cup finely chopped scallions
1/2 cup freshly grated Parmigiano-Reggiano
8 slices multigrain sandwich bread
Mayonnaise, as needed
8 butter lettuce leaves
1 (packed) cup alfalfa sprouts
1 avocado, thinly sliced
1 large tomato, thinly sliced

Steps:

In a large bowl, combine oil, tahini, lemon juice and garlic. Season with salt and pepper, then whisk until well combined. Add chickpeas and mash with the back of a fork or spoon until chunky. Add celery, scallions and cheese, and mix well. Season with salt and pepper.
Spread one side of each bread slice with mayonnaise. On 4 slices of bread, divide lettuce, alfalfa and avocado, then top with some of the chickpea salad and tomatoes. Close sandwiches and serve. (Sandwiches may sit at room temperature for 1 to 2 hours before serving.)

VEGGIE SALAD SANDWICH

Veggie Salad Sandwich image

This is based off of one of my favorite sandwiches that is sold in a nearby grab 'n go place. Use your favorite tzatziki sauce, if desired.

Provided by Starrynews

Categories Lunch/Snacks

Time 20m

Yield 1-2 serving(s)

Number Of Ingredients 16

Ingredients

1 foccacia bun
tzatziki, sauce (your favorite, or see below)
1 slice provolone cheese
1 slice cheddar cheese
1/4 red pepper, sliced
1 slice large tomatoes
2 rings large red onions
1/4 cucumber, sliced
1/2 cup mixed greens
1 (6 ounce) container fat free Greek yogurt
1/2 cucumber, seeds removed, grated and squeezed so as much liquid as possible is removed
1 tablespoon red wine vinegar
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1/2 teaspoon garlic powder
salt and pepper, to taste

Steps:

Split open foccacia bun. Spread tzatziki sauce on top half of bun and cover with provolone slice. Place cheddar slice on bottom half of bun.
Layer the remaining ingredients over the bottom half of the bun.
Cover with top half of bun, slice in half, and enjoy!
For tzatziki sauce: Combine all ingredients and mix well. Allow flavors to blend in fridge overnight. If using the recipe included, it will make more than needed for one sandwich.

Nutrition Facts : Calories 698, Fat 33, SaturatedFat 13.4, Cholesterol 52.1, Sodium 776, Carbohydrate 69.8, Fiber 6.9, Sugar 31.1, Protein 33

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