Tuesday, December 17, 2019
This chickpea salad sandwich recipe is perfect for a quick vegan meal or meal prep for the week. It’s filling, healthy and can be made in 15 minutes! Chickpea salad sandwiches offer up endless possibilities. You can easily customize this recipe by using the ingredients you already have in your kitchen.
Classic Chickpea Salad Sandwich
Prep Time : 10 minutes
Total Time : 10 minutes
Servings : 5 servings
Calories : 402kcal
Ingredients
- 2 and 1/2 cups chickpeas 2 15 ounce cans of chickpeas, drained and rinsed
- 1/4 cup mayonnaise substitute vegan mayo to make vegan
- 2 tablespoons tahini
- 2 tablespoons spicy brown mustard
- 1/2 cup red or yellow onion, diced
- 1/4 cup carrot, diced
- 1/4 cup celery, diced
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1 tablespoon apple cider vinegar
- 1 teaspoon dry dill
- 1/2 teaspoon salt
- fresh ground black pepper, to taste
- 10 slices whole wheat bread
Instructions
- If using canned chickpeas, drain liquid and pat dry with a towel to remove excess moisture.
- Add the chickpeas, mayonnaise, tahini and brown mustard a medium bowl. Mash with a fork or potato masher (convenient for more than just mashed potatoes) until most of the chickpeas are pureed. Alternately, use a food processor to mash the chickpeas.
- Add remaining ingredients to the chickpea mixture. Stir until evenly distributed.
- Portion out 1/5 of the recipe onto a slice of whole wheat bread. Top with lettuce, tomato, and all of your favorite sandwich fillings.
Notes
- For added flavor, toast the pumpkin and sunflower seeds in a hot pan until lightly browned. This adds a nice crunch and toastiness to the salad!
- For meal prep: This recipe makes 5 sandwich servings, so you can prep this for a work-week of lunch. To prevent bread for becoming soggy, the sandwiches are best if made the day you plan to eat them. I pack my sandwich in these glass containers and bring this freezable lunch box to work to keep my sandwiches cool until lunch-time.
