Description
This Chickpea Salad Sandwich is a quick and easy plant-based meal perfect for a nutritious lunch. Made with mashed chickpeas and fresh vegetables, it delivers a flavorful and satisfying sandwich filling that can be enjoyed immediately or chilled for enhanced taste.
Ingredients
Units
Scale
Ingredients
- 2 15.5–ounce cans chickpeas (approximately 3 3/4 cups)
- 2 tablespoons minced celery
- 2 tablespoons minced yellow onion
- 2 tablespoons minced fresh parsley
- 4–5 tablespoons mayonnaise (vegan if desired)
- 2–3 teaspoons Dijon mustard (vegan if desired, plus more to taste)
- 1/2 teaspoon salt (more or less to taste)
Instructions
- Simmer Chickpeas: Add 2 15.5-ounce cans chickpeas and their liquid to medium saucepan. Place saucepan on stovetop over medium heat.
- Drain Chickpeas: Simmer chickpeas 10 minutes, stirring occasionally. After 10 minutes, pour chickpeas into colander and drain well.
- Mash Chickpeas: Transfer chickpeas to large bowl. Using potato masher or fork, mash chickpeas until desired consistency is achieved.
- Add Mix-ins: When satisfied with consistency of chickpeas, add 2 tablespoons minced celery, 2 tablespoons minced yellow onion, 2 tablespoons minced fresh parsley, 4-5 tablespoons mayonnaise, 2-3 teaspoons Dijon mustard, and ½ teaspoon salt to mashed chickpeas.
- Mix Ingredients: Stir ingredients together until fully incorporated. Taste salad mixture and increase amounts of ingredients as desired.
- Chill or Serve: When satisfied with flavor of salad, cover bowl with lid or plastic wrap and place in refrigerator. Chill chickpea salad 1 hour. Alternately, transfer chickpea salad to serving bowl and serve immediately on bread or in lettuce cups with preferred toppings.
Notes
- The chickpea salad can be served immediately or chilled for 1 hour to enhance the flavors.
