Ingredients
Scale
- 1 can (15 oz chickpeas, drained and rinsed)
- 2 tbsp vegan or regular mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 celery stalk (finely chopped)
- ¼ red onion (minced)
- 1 small dill pickle (chopped (or 1 tbsp relish))
- Salt and black pepper (to taste)
- 4 slices whole grain or sourdough bread
- Lettuce (tomato slices (optional, for serving))
Instructions
- Mash Chickpeas: In a medium bowl, mash the chickpeas with a fork or potato masher until flaky but not pureed.
- Mix Dressing: Add mayonnaise, Dijon mustard, and lemon juice. Stir to combine.
- Add Crunch: Mix in celery, red onion, and chopped pickle. Season with salt and pepper to taste.
- Assemble Sandwiches: Spread chickpea salad on bread slices. Add lettuce and tomato if desired. Top with another slice of bread.
- Serve or Store: Enjoy immediately or refrigerate for up to 3 days.
Pro Tips
- Add fresh herbs like dill or parsley for extra flavor.
- Serve in a wrap, over greens, or in a pita for variation.
Notes
Nutrition Information (Per Serving)
Calories: 320
Fat: 14g
Saturated Fat: 2g
Carbohydrates: 34g
Fiber: 8g
Sugars: 5g
Protein: 12g
Sodium: 480mg
- Prep Time: 15 minutes
- Category: lunch, Main Course
- Cuisine: American, Mediterranean-inspired