Description
A satisfying and fresh chickpea salad sandwich packed with flavor and crunch, perfect for easy lunches and picnics.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp vegan or regular mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 celery stalk, finely chopped
- ΒΌ red onion, minced
- 1 small dill pickle, chopped (or 1 tbsp relish)
- Salt and black pepper, to taste
- 4 slices whole grain or sourdough bread
- Lettuce (optional)
- Tomato slices (optional, for serving)
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Instructions
- 1. In a medium bowl, mash the chickpeas with a fork or potato masher until flaky but not pureed, keeping a mix of small chunks and smoother bits.
- 2. Add the mayonnaise, Dijon mustard, and lemon juice to the mashed chickpeas and stir until creamy. Adjust lemon and mustard to taste.
- 3. Mix in finely chopped celery, minced red onion, and chopped dill pickle. Season with salt and black pepper to taste.
- 4. Spread a generous layer of chickpea salad on two slices of bread. Add lettuce and tomato slices if desired, then top with the remaining bread slices and slice in half.
- 5. Enjoy immediately or refrigerate for up to 3 days.