Chickpea Salad Sandwich

Written By Anna Gullickson

CHICKPEA SALAD

  • ▢ (2) 15-ounce cans chickpeas, drained and rinsed

  • ▢ 1/4 cup finely chopped celery

  • ▢ 1/4 cup chopped green onion, or red onion

  • ▢ 2-3 tablespoons fresh dill, or 1 teaspoon dried dill

  • ▢ 1/4-1/2 cup vegan mayo, or plain yogurt

  • ▢ 2 tablespoons fresh lemon juice

  • ▢ 1/2 teaspoon salt, or to taste

FOR THE SANDWICHES

  • ▢ bread

  • ▢ lettuce

  • ▢ sprouts

  • ▢ tomato slices

  • ▢ additional vegan mayo

  • ▢ mustard

    Instructions

    • In a large bowl, mash the chickpeas with a potato masher (or fork) until chunky. It's okay if some beans are whole.

    • Add the celery, onion, dill, vegan mayo and salt. Stir well to combine.

    • You can enjoy it right away or cover and place in the refrigerator for up to 5 days.

    • Assemble sandwiches: Serve in between bread with the toppings you prefer. I like sprouts, lettuce, tomato and a little mustard. Enjoy!

Anna Gullickson
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