Vegan “Ham” Salad Sandwich Spread! Move over traditional chickpea salad, we’ve got an easy-peasy sandwich spread that is packed with flavor.
Smoky, salty, and savory, this low-fat, nut-free Vegan “Ham” Salad Sandwich Spread recipe is a fun way to switch up your sandwich game that both tasty and nutritious. Hearty chickpeas, sundried tomatoes and spices coupled with pickle relish is full of knock your socks off goodness. This vegan spin on the Mid-West classic ham salad will surely be your new family favorite.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
Did you grow up eating ham salad sandwiches in your former life? I sure did. Mom used to buy it from our local grocery store, Fishers. We loved it. It was full of ham (obviously) and mayo and sweet pickle relish.
Becoming Whole Food Plant Based has challenged up to transform many of our former favorites into nutritious WFPB deliciousness. Mom and I worked on this puppy for a while trying to get the flavors reminiscent of ham salad.
While obviously it won’t taste exactly like ham salad because there is no ham in our recipe. It gives you a remembered experience of a ham salad sandwich.
We also decided to challenge ourselves even further by not including a vegan mayo. Note: The mayo style vegan “ham” salad spread recipe is coming soon!
You gotta give this tasty sandwich spread a try! We thoroughly enjoyed it.
Tips for Success:
- Chickpea Substitutes: You can substitute the chickpeas with your favorite white bean. For example, navy beans or cannellini beans. The flavor and texture will change accordingly. We have not personally kitchen tested any substitutions.
- Tahini: Use a free flowing/runny tahini. If you have refrigerated the tahini, then remove the recipe amount and place in a small bowl and allow to come to room temperature. Cold tahini tends to be clumpy and not mix well.
- Tahini Substitutes: You can leave the tahini out with the understanding that the flavor and texture will change accordingly.
- Liquid Smoke: Liquid smoke adds great flavor to this sandwich spread; we do not recommend leaving it out. However, if you do decide to omit it, then perhaps ramp up the smoked paprika a bit.
- Sundried Tomato Halves: Sundried tomatoes can get a little dry, soaking them in boiling water really softens them up nicely. We also suggest finely dicing them after soaking them and before placing in the food processor. It may seem redundant to chop them before placing them in the food processor; however, they can still be slightly challenging for the food processor to finely chop even after soaking. This helps evenly distribute them and not over-process the beans. They add great flavor to this sandwich spread.
- Pickle Relish: We finely chopped our Healthy Bread and Butter Pickles and mixed them in. You can use your favorite pickle relish (dill, sweet, or B&B) or finely chop up some sliced pickles. If using a pickle relish, drain off the brine as much as possible to avoid an overly “pickley” flavor. Do not place the pickle relish in the food processor. It will turn the sandwich spread into a pickle spread.
Leftovers and Freezing:
Leftovers will generally keep for 4-5 days in the refrigerator. Store in a covered container.
This dish can be frozen; however, it is best if served immediately after making or after refrigerating leftovers.
Pantry Products Used:
- Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
- Sundried Tomatoes: Be sure to select oil free sundried tomatoes. They are typically dried like dates. We used Mediterranean Organic Sundried Roman Tomatoes.
- Liquid Smoke: We used Colgin Natural Hickory Liquid Smoke. Feel free to use your favorite liquid smoke.
- Hot Sauce: We used Frank’s RedHot Original Hot Sauce.
Kitchen Products Used:
- Food Processor
We certainly hope you give this deliciousness a try.
If you try this bold sandwich spread, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.Print
Smoky, salty, and savory, this low-fat, nut-free Vegan “Ham” Salad Sandwich Spread recipe is fun a fun way to switch up your sandwich game that is both tasty and nutritious.
- 4 sundried tomato halves *
- 1 – [ 15.5 oz. can ] chickpeas, drained and rinsed
- 1 teaspoon yellow mustard
- 1 ½ teaspoons hot sauce *
- ½ teaspoon liquid smoke *
- 1 teaspoon tahini *
- ½ teaspoon pure maple syrup
- 1 ½ teaspoons reduced-sodium tamari *
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¾ teaspoon smoked paprika
- Pinch to ½ teaspoon sea salt (+/-) *
- ¼ to ½ cup pickle relish *
- Shredded lettuce
- Sliced tomatoes
- Toasted bread (or wrap)
- Pickle relish or pickles
- Place the sundried tomato halves in a small bowl, cover with boiling water and allow to sit for 5 minutes to soften. After 5 minutes, remove the softened sundried tomato halves (discard the water), finely chop, and place them into a food processor.
- Place all the remaining Ingredients into a food processor. Pulse a few times until all the ingredients are evenly distributed.
- Optional: Stir in drained pickle relish or chopped pickles.
- Taste test and adjust ingredients accordingly to suit personal preferences.
- Serve on toasted bread or in a wrap with shredded lettuce with sliced tomatoes.
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
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