Chickpea Salad Sandwich
Looking for healthy and easy lunch recipes? This delicious chickpea salad sandwich is like a vegan tuna salad using chickpeas!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 sandwiches 1x
- Category: Main Dish
- Method: Mixed
- Cuisine: American
Ingredients
Scale
- 15 ounce can chickpeas or (1 1/2 cups chickpeas cooked from dry*)
- 1 rib celery
- 3 green onions
- 1 to 2 tablespoons mayonnaise, vegan mayonnaise, or cashew cream
- 1 tablespoon lemon juice
- 1 teaspoon celery seed
- Kosher salt and fresh ground pepper
- 4 slices bread (Try my homemade bread.)
- Lettuce, spring green mix, or sprouts
- Hummus, optional
Instructions
- Thinly slice the celery. (If it’s a large rib, cut in half lengthwise first.) Thinly slice the green onions.
- Drain and rinse the chickpeas.
- In a medium bowl, smash the chickpeas with a fork.
- Combine the chickpeas with the chopped celery and green onions, mayonnaise, lemon juice, and celery seed.
- Add about 1/4 to 1/2 teaspoon kosher salt, depending on your chickpea brand and taste preferences, and fresh ground pepper to taste. Taste and salt until the flavor pops! If the salad is dry, add more mayonnaise. (Cooked chickpeas have a drier texture than canned.)
- Assemble the chickpea salad sandwich. If desired, spread the bread with hummus. Top the sandwich with lettuce or greens and chickpea spread.
- The chickpea spread stores for up to 3 days refrigerated.
Notes
*If using cooked chickpeas, remember that canned chickpeas have a bit of salt added, so you’ll want to flavor with a few pinches of kosher salt before using. Also, the texture of chickpeas cooked at home can be drier than canned, so you may have to add a bit more mayonnaise.
Dill pickle variation: Add 1/2 cup chopped dill pickles, 1 spoonful sweet pickle relish, 1/4 teaspoon dried dill, and 1/2 tablespoon chopped dill to the mix.
Find it online: https://www.acouplecooks.com/easy-chickpea-salad-sandwich/
