CLASSIC CHICKPEA SALAD SANDWICH

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!

Chicken salad sandwiches were my favorite lunch. With just shredded chicken, mayo, a little bit of mustard and dried dill, those sandwiches could easily fill up my belly and my heart.As soon as I started eating vegetarian I started eating chickpea salad sandwiches. Chickpeas are a great alternative to shredded chicken because they are packed with fiber, protein, and complex carbohydrates and are low in fat and calories.

Classic Chickpea Salad Sandwich

Prep Time : 10 mins
Total Time : 10 mins
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.

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