Chickpea Salad Sandwich
This super simple lunch idea comes together quickly and easily with common ingredients you likely have on hand.
Servings: 3
Ingredients
- 1 15 oz can (439g) chickpeas, drained & rinsed
- ¼ cup (25g) red onion, diced
- 1 rib celery
- ¼ cup (35g) dill pickles, diced
- 4 tbsp (56g) vegan mayonnaise
- 1 tsp (5g) mustard
- ½ tsp (1.5g) garlic powder
- ¼ tsp (0.5g) onion powder
- ½ tbsp (1g) dried parsley
- ½ tsp (1g) dried dill
- ½ tsp (1g) oregano
- ¼ tsp (1.5g) salt, or to taste
- black pepper, to taste
- 3 tbsp (30g) hemp seeds (optional, to boost protein)
- ½ tsp (2.5mL) maple syrup
- 6 slices whole grain or sourdough bread, for serving
Instructions
- In a large bowl, mash drained and rinsed chickpeas with a fork or potato masher until mostly smooth, leaving some small chunks for texture.
- Add red onion, celery, pickles, vegan mayonnaise, mustard, garlic powder, onion powder, parsley, dill, oregano, salt, pepper, hemp seeds (if using), and maple syrup. Stir until everything is well combined.
- Serve on whole-grain or sour dough bread topped with spinach or lettuce, or spoon onto whole-grain crackers for a lighter option.
Notes
Nutrition Information: Recipe yields: 3 servings, Per serving (with bread and hemp seeds): Calories: 508, Protein: 20g, Fiber: 14.7g, Carbohydrates: 64g, Fat: 21g, Saturated Fat: 2g, Sugar: 13g, Cholesterol: 0mg
**Please note: These nutrition facts are provided as an estimate and may vary depending on your ingredients. Check product labels or use an online calculator for additional accuracy.