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Chickpea Salad Sandwich Recipe

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4.2 from 11 reviews

This delicious Chickpea Salad Sandwich is a quick and easy plant-based recipe perfect for a nutritious lunch or light dinner. Featuring tender mashed chickpeas combined with crisp celery, onion, fresh parsley, creamy mayonnaise, and tangy Dijon mustard, this salad is flavorful and satisfying. It can be served chilled as a classic sandwich filler or in lettuce cups for a low-carb alternative.

Ingredients

Chickpea Salad Ingredients

  • 2 15.5-ounce cans chickpeas (approximately 3 ¾ cups)
  • 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. Heat Chickpeas: Add the two cans of chickpeas along with their liquid to a medium saucepan. Place the saucepan on the stovetop over medium heat to begin warming.
  2. Simmer and Drain: Allow the chickpeas to simmer for 10 minutes, stirring occasionally to prevent sticking and evenly heat them through. After simmering, pour the chickpeas into a colander and drain thoroughly.
  3. Mash Chickpeas: Transfer the drained chickpeas to a large bowl. Using a potato masher or fork, mash the chickpeas to your preferred consistency—some like it chunky, others smoother.
  4. Add Mix-Ins: To the mashed chickpeas, add minced celery, minced yellow onion, fresh parsley, mayonnaise, Dijon mustard, and salt. These ingredients add crunch, flavor, creaminess, and seasoning to the salad.
  5. Combine and Adjust Seasonings: Stir all ingredients well until fully combined. Taste the salad and adjust the seasoning by adding more mustard, salt, or mayonnaise as needed to suit your preference.
  6. Chill or Serve: Cover the bowl with a lid or plastic wrap and refrigerate for at least 1 hour to allow flavors to meld. Alternatively, serve immediately by scooping the salad onto bread for sandwiches or in lettuce cups for a fresh, low-carb option.

Notes

  • For a vegan version, use vegan mayonnaise and Dijon mustard that contain no animal products.
  • If you prefer a chunkier salad, mash the chickpeas less thoroughly and add additional diced celery for extra crunch.
  • Adding a squeeze of lemon juice or a dash of black pepper can brighten the flavors further.
  • This salad keeps well in an airtight container in the refrigerator for up to 3 days.
  • Serve with whole grain bread, wraps, or fresh lettuce leaves depending on dietary preference.

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