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About this recipe
If you’re vegetarian, vegan, or just looking to try something different, the chickpea salad sandwich is a great option to add to your meal repertoire.
This chickpea salad is absolutely amazing! It’s versatile and can be enjoyed in a sandwich, with crackers, or on top of greens. Don’t you just love quick and easy recipes like this? A pantry salad is one of the quickest meals you can make, and it’s packed with essential nutrients and health benefits.
Ingredients
- Chickpeas
- Vegan mayonnaise, dijon mustard, white wine vinegar
- Red onion
- Carrots
- Fresh herbs
How to prepare the chickpeas for the salad?
Chop the ingredients for the salad and then add to a bowl with the chickpeas and the mayo.
Mix, season, and smash the chickpeas with the back of a spoon.
- Make the sandwiches and you’re done.
Quick & Delicious 15-Minute Chickpea Salad Recipe
Equipment
Ingredients
- 2 cans of chickpeas drainded
- 1/2 cup vegan mayonnaise or any other mayonnaise
- 2 tablespoons dijon mustard
- 1 tablespoon white wine vinegar
- 1/4 cup red onion finely chopped
- 2 carrots diced
- 2 tablespoons dill finely chopped
- 2 tablespoons parsley finely chopped
- pinch sea salt
- Bread for making sandwiches
- one or two fists of a mix of green leaves for the sandwich* optional
- pickled jalapeños * optional
Instructions
- In a large bowl, put the chickpeas (without the liquid) and mash them as much as you can until you get a texture that you like.
- Add the rest of the ingredients and mix. Test for seasoning and adjust if necessary.
- Make the sandwiches and you’re done.
Notes
- I use whole wheat and whole grain bread for my sandwiches. I love a good loaf with nuts and seeds. This chickpea recipe salad is perfect for any bread, even no-knead bread.
- I prepare my own mayo at home with aquafaba. The store-bought vegan mayonnaise that I use is Vegenaise.
- If you are in a hurry, you can use your food processor to chop the vegetables faster. Pulse until you have everything chopped, but be careful not to do it over.
- You can make this chickpea recipe with canned or chickpeas cooked at home.
- When I cook chickpeas at home, I always cook more than I need. I keep the extra ones in tightly closed jars in the refrigerator or freezer bags in the freezer.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Smashing chickpeas a little with a spoon or with a bean masher is best.
It is good that they are textured but not completely whole. If you leave them whole, they can fly off the sandwich at the first bite, and we don’t want that.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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