This chickpea salad sandwich recipe is a total breeze to make and it's packed with awesome flavors and textures. Seriously good stuff, whether you make sandwiches, toss it over a salad, or spread it on crackers. It's super versatile and always hits the spot, making your taste buds sing no matter how you serve it. Perfect for any time you're looking for something simple yet satisfying
15 minutesmins
0 minutesmins
15 minutesmins
4people
Calories: 204kcal
Ingredients
2cans of chickpeasdrainded
1/2cupvegan mayonnaise or any other mayonnaise
2tablespoonsdijon mustard
1tablespoonwhite wine vinegar
1/4cupred onionfinely chopped
2carrotsdiced
2tablespoonsdillfinely chopped
2tablespoonsparsleyfinely chopped
pinchsea 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.
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.
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.