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Chickpea Apple Slaw Sandwich

Chickpea Apple Slaw Sandwich

I'm here to get you out of your lunch rut with my delicious and nourishing-to-the core sandwich recipes. I love a good "sammie" (as we call them at home) because they are just so easy to put together and flavour-packed. Your child will thank you when they open their lunchbox to a beautiful sammie and not a stinky hard-boiled egg! And if you're a grown-up reading this post, well I hope this brings some inspo to your lunch box too! The common ingredient in all of my sandwich recipes is Silver Hills sprouted bread products. We've been buying their breads for years for years because they are delicious, fluffy and I love the fact they are sprouted! This is my preference when making a sammie for Walker or our daughter, Vienna because when wheat is sprouted it is easier to digest--the gluten is pre-digested and the starches are broken down. It's also higher in gut-levin' microbiome nourishing, fibre! Sprouted bread never gives anyone in my family the tummy troubles. You can learn more about why sprouting is good for the gut here.


This Chickpea Apple Slaw Sandwich is so yummy you'll want to eat it as you're making it! And you can because it's totally raw--there's no baking or cooking required, just some toasting of Silver Hills bread. The chickpeas add protein, fibre, minerals such as iron and potassium. And all that fibre will keep a belly fuller longer too.

Here's my recipe for Chickpea Apple Slaw Sandwich
Makes 2 sandwiches

  • 1 apple, grated
  • 14 oz can of organic chickpeas or navy beans, drained and slightly mashed with a fork
  • 1/2 cup carrot, grated
  • 1/2 cup dried cranberries or raisins
  • 1 tsp apple cider vinegar
  • juice of 1/2 a lemon, freshly squeezed
  • 1 tsp extra-virgin olive oil
  • pinch of salt
  • 4 slices of Silver Hills Sprouted Power Bread


In a bowl, combine grated apple, chickpeas, grated carrot and dried cranberries. In a small bowl mix together apple cider vinegar, lemon juice, extra-virgin olive oil and salt. Pour this into the mixture and combine. Toast bread and place chickpea slaw on top. If you don't plan on using all the slaw right away, place in a container and refrigerate for up to 5 days.