Chickpea Salad Sandwich
This delicious and nutritious Chickpea Salad Sandwich is a fantastic vegetarian option that’s packed with protein and flavor. It's perfect for a quick lunch or a light dinner.
Equipment
- 1 mixing bowl
- 1 fork or potato masher
- 1 cutting board
- 1 spoon or spatula
- 1 bread or sandwich rolls
- 1 optional: serving plates
Ingredients
- 2 cans chickpeas, drained and rinsed 15 oz each.
- ¼ cup mayonnaise or vegan mayo.
- ½ cup celery, finely chopped
- ¼ cup red onion, finely chopped
- ¼ cup bell pepper, finely chopped
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 slices bread or 4 sandwich rolls.
- Lettuce leaves optional for serving
- Sliced tomatoes optional for serving
Instructions
- In a mixing bowl, add the drained and rinsed chickpeas. Using a fork or a potato masher, mash the chickpeas until they are mostly broken up but still have some texture.
- Add the mayonnaise, celery, red onion, bell pepper, lemon juice, Dijon mustard, garlic powder, salt, and black pepper to the bowl. Mix everything together until well combined.
- Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice based on your preference.
- To assemble the sandwiches, place a generous portion of the chickpea salad on a slice of bread or inside a sandwich roll. Top with lettuce and sliced tomatoes if desired.
- Close with another slice of bread or the top of the roll. Repeat for the remaining sandwiches.
- Serve immediately or refrigerate for later.
Notes
This salad can be made a day in advance and stored in the refrigerator, allowing the flavors to meld.
You can customize the ingredients by adding diced pickles, cucumbers, or spices according to your taste.
This recipe is vegan if you use vegan mayonnaise.