Chickpea Salad Sandwich
A creamy, tangy, and crunchy chickpea salad sandwich that’s packed with plant-based protein and fresh veggies. Perfect for meal prep, picnics, or a quick lunch!
Ingredients
- (1) 15-ounce can chickpeas drained & slightly mashed, or use homemade
- ¼ cup vegan mayo
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1 tablespoon lemon juice
- 1 tablespoon pickle juice
- ¼ cup celery finely diced
- ¼ cup cucumbers diced
- ¼ cup red or white onion diced
- ¼ cup chopped pickles
- ¼ teaspoon sea salt
- Pepper to taste
- Optional add-ins: green onions, sunflower seeds, chopped fresh dill, or a sprinkle or two of red pepper flakes
Instructions
- In a large mixing bowl, mash the chickpeas with a potato masher or large fork, leaving some chunks for texture.
- In a small bowl, whisk together the vegan mayo, Dijon mustard, lemon juice, pickle juice, maple syrup, and sea salt until smooth.
- Add the celery, cucumber, onion, and pickles to the mashed chickpeas. Pour the dressing over the mixture and stir well to combine.
- Add freshly ground black pepper, and adjust with extra lemon juice, pickle juice, or salt as needed.
- Scoop onto toasted sandwich bread, baguettes, or pita pockets. Optionally top with tomato slices, leafy greens, avocado, or sprouts. Enjoy!
Notes
- Too dry? Stir in a splash of pickle juice, lemon juice, or more mayo.
- Too wet? Add more mashed chickpeas, celery, or sunflower seeds.
Nutrition
Calories: 198kcal | Carbohydrates: 19g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 668mg | Potassium: 215mg | Fiber: 5g | Sugar: 2g | Vitamin A: 68IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 1mg
