Chickpea Salad Sandwiches
Mashed chickpeas stirred together with vegan mayo, crunchy celery, red onion, Dijon and dill, piled into sandwiches with lettuce and tomato.
- Makes
- 4 sandwiches
- Prep
- 15 min
- Total
- 15 min
Vegan tip: check the labels on sandwich bread (some breads contain milk, eggs or honey).
Ingredients
Equipment
- Potato masher or fork
Instructions
Put the chickpeas in a medium bowl and pat off any extra water with a paper towel. Mash with a potato masher or fork until most are broken up but some chunky pieces remain.
Add the smaller amount of mayonnaise with the mustard, lemon juice, salt and pepper. Stir until the chickpeas are evenly coated.
Fold in the celery, red onion and dill. Taste and add more salt, and the rest of the mayonnaise if you like it creamier.
Toast the bread if you like. Build each sandwich as lettuce, tomato, a thick layer of chickpea salad, then a second slice of bread. Slice corner to corner and eat right away, before the bread softens.
Notes
- For a tahini version, replace the mayonnaise with ¼ cup tahini whisked with 2 tbsp water and an extra squeeze of lemon.For a tahini version, replace the mayonnaise with 59 mL tahini whisked with 2 tbsp (30 mL) water and an extra squeeze of lemon.
- The chickpea salad keeps in a covered container in the fridge for up to 4 days. Assemble the sandwiches just before eating so the bread doesn't go soggy.
- It also works in lettuce cups, in a wrap or scooped up with crackers.
My notes
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Nutrition estimate
- Calories
- 485
- Protein
- 16 g
- Carbs
- 61 g
- Fat
- 20 g
Per sandwich, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
