Vegan Chopped Falafel Salad Sandwich with Cheese
This vegan chopped falafel salad sandwich with cheese is a modern & dairy-free twist on a cheese sandwich filler.
Servings: 3 servings
Calories: 271kcal
Ingredients
- 150 g iceberg lettuce (or other crunchy lettuce and more if you like)
- ¼ red onion (sliced)
- 2 tablespoons pickled red cabbage (patted dry on kitchen paper)
- 6 sundried tomatoes (patted dry on kitchen paper)
- 5 falafel (halved)
- 2 tablespoons vegan mayo
- 1 tablespoon American yellow mustard (or dijon mustard)
- 1 pinch salt and black pepper
- 2 slices vegan cheddar
- 6 slices wholemeal bread (spread with extra mayo or mustard - optional)
Instructions
- On a large chopping board add iceberg lettuce and sliced red onion..
- Next, add pickled red cabbage and sundried tomatoes (both drained and patted dry with kitchen paper to remove any excess vinegar and oil).
- Then add halved falafel as well as the mayo and mustard and season with salt and pepper.
- Top with cheese and chop with a sharp knife until you have a fairly finely chopped salad and the dressing is mixed in (I fold it over as I chop).
- Spread your bread, baguette or wrap with mustard or mayo, then pile on the chopped salad.
- Enjoy!
Notes
- You can vary the veg and sauces or dressing.
- This filling can fill 3-4 sandwiches, wraps or rolls.
- Store the filling in an airtight container in the fridge for 2-3 days.
- For best flavour, take the filling out of the fridge a few minutes before you make the sandwiches, to remove the chill from the fridge.
Nutrition
Serving: 1 sandwich | Calories: 271kcal | Carbohydrates: 33g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 581mg | Potassium: 385mg | Fiber: 6g | Sugar: 6g | Vitamin A: 293IU | Vitamin C: 5mg | Calcium: 122mg | Iron: 2mg
