Vegan 'chicken' sanga | Nourish: plant-based living

Vegan ‘chicken’ sanga

Life is too short for boring sandwiches! Load 'em up and eat your best plant-based lunch.






  1. To prepare the jackfruit, thinly slice each piece lengthways and pop the pieces into a large bowl. Then add the chickpeas, nutritional yeast, soy sauce, and sugar. Stir well to combine.
  2. Heat the oil in a large pan over medium heat. When hot, add the jackfruit and chickpea mixture and cook for 5 minutes, stirring regularly. While cooking, break up the jackfruit with a fork to resemble shredded chicken.
  3. Remove the mixture from the heat and set aside to cool to at least room temperature.
  4. To make the dressing, add all dressing ingredients except salt and pepper to a large bowl and stir to combine well. Add the cooled jackfruit and chickpea mixture to the dressing and mix through. Season with salt and pepper, to taste.
  5. To assemble each sandwich, spoon a generous amount of the ‘chicken’ salad mixture onto a slice of bread followed by fresh salad greens. Top with a slice of bread to serve or add another layer for a club style sandwich.

Amanda Logan

Amanda is the author, recipe developer and photographer behind popular food blog My Goodness Kitchen.

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