This Chickpea Salad Sandwich is a delicious and healthy alternative to traditional tuna or chicken salad. It’s packed with protein-rich chickpeas, fresh vegetables, and a tangy dressing that makes for a satisfying and nutritious meal. Perfect for a quick lunch or a light dinner, these sandwiches are both flavorful and filling. The creamy texture of mashed chickpeas combined with the crunch of celery and the zest of pickles creates a delightful contrast in every bite. Whether you’re looking to add more plant-based meals to your diet or simply want a new sandwich to enjoy, this Chickpea Salad Sandwich is sure to become a favorite.
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons mayonnaise (or vegan mayo)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 stalk celery, finely chopped
- 2 tablespoons dill pickles, finely chopped
- 1 small red onion, finely chopped
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 4 slices of your favorite bread, toasted if desired
- Lettuce leaves and tomato slices, optional
Instructions:
- Mash the Chickpeas: In a medium bowl, use a fork or potato masher to coarsely mash the chickpeas. It’s okay to leave some whole pieces for texture.
- Mix the Salad: Add the mayonnaise, Dijon mustard, lemon juice, celery, pickles, red onion, garlic powder, salt, and pepper to the mashed chickpeas. Stir until everything is well combined.
- Assemble the Sandwiches: Spread the chickpea salad mixture evenly onto two slices of bread. Top with lettuce and tomato slices if desired, and then place the remaining bread slices on top to form sandwiches.
- Serve: Cut the sandwiches in half and serve immediately. Enjoy your Chickpea Salad Sandwich with a side of chips, a pickle, or some fresh fruit.
This recipe is perfect for meal prep; just store the chickpea salad in an airtight container in the fridge for up to three days and assemble the sandwiches when you’re ready to eat.
