Description
A quick and easy chickpea salad sandwich with a bright lemon tang and a creamy texture, perfect for lunch.
Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1/2 cup mayonnaise (or vegan mayo)
- 2 tsp Dijon mustard
- 1 small celery stalk, finely chopped
- 1/4 cup red onion, finely chopped
- 2 tbsp chopped pickles or relish
- 2 tbsp fresh lemon juice
- 2 tbsp fresh parsley, chopped
- 1/4 tsp black pepper
- 1/2 tsp salt (adjust to taste)
- 8 slices bread or rolls, toasted
- Lettuce leaves or baby spinach
- Optional: sliced tomato, avocado
Instructions
- Prep your ingredients: drain and rinse chickpeas, finely chop celery, onion, pickles, and parsley.
- Mash the chickpeas in a large bowl until mostly broken but still a little chunky.
- Add mayonnaise, Dijon mustard, and lemon juice to the mashed chickpeas, stir until creamy.
- Fold in chopped celery, red onion, pickles, and parsley; season with salt and pepper.
- Chill for 10-15 minutes if time allows to meld flavors.
- Assemble sandwiches by spreading the chickpea mixture on toasted bread and adding lettuce, tomato, or avocado, then close the sandwich.
Notes
Use unsalted canned chickpeas and adjust salt to taste. For more tang, add an extra teaspoon of lemon juice. Best to serve on toasted whole-grain bread.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg