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Chickpea Salad Sandwich Recipe

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4 from 8 reviews

This vegan Chickpea Salad Sandwich offers a creamy, delicious alternative to traditional chicken salad, perfect for a quick, healthy, and meat-free lunch option. Made with cooked chickpeas, fresh veggies, and tangy Dijon mustard, it’s easy to prepare and great for sandwiches or lettuce wraps.

Ingredients

Chickpea Salad

  • 2 15.5-ounce cans chickpeas (approximately 3 ¾ cups), with liquid
  • 2 tablespoons minced celery
  • 2 tablespoons minced yellow onion
  • 2 tablespoons minced fresh parsley
  • 4-5 tablespoons mayonnaise (vegan if desired)
  • 2-3 teaspoons Dijon mustard (vegan if desired, plus more to taste)
  • ½ teaspoon salt (more or less to taste)

Instructions

  1. Cook chickpeas: Add the 2 cans of chickpeas, including their liquid, to a medium saucepan and place it on the stovetop over medium heat. Simmer the chickpeas for 10 minutes, stirring occasionally to prevent sticking and to heat through evenly.
  2. Drain chickpeas: After simmering, pour the chickpeas into a colander or fine mesh sieve to drain all the liquid thoroughly. This step prevents the salad from becoming too watery.
  3. Mash chickpeas: Transfer the drained chickpeas to a large bowl. Using a potato masher or a fork, mash the chickpeas to your desired consistency—some prefer chunkier, others smoother.
  4. Add mix-ins: Once mashed, add minced celery, minced yellow onion, minced fresh parsley, mayonnaise, Dijon mustard, and salt to the bowl. Stir everything together with a silicone spatula or spoon until fully combined.
  5. Adjust seasoning: Taste the chickpea salad and adjust Dijon mustard, salt, or mayonnaise quantities to your preference for creaminess and tanginess.
  6. Chill or serve: Cover the bowl with a lid or plastic wrap. Refrigerate the chickpea salad for at least 1 hour to allow flavors to meld. Alternatively, serve the salad immediately on bread as a sandwich or in lettuce cups with your favorite toppings.

Notes

  • For a vegan version, ensure you use vegan mayonnaise and Dijon mustard.
  • The chickpeas can be mashed to your preferred texture — chunky or smooth.
  • To enhance flavor, consider adding a squeeze of lemon juice or a pinch of black pepper.
  • This salad keeps well in the refrigerator for up to 3 days.
  • Serve with whole-grain bread or wraps for a nutritious meal.

Find it online: https://yumntasty.com/chickpea-salad-sandwich-recipe/