Description
This chickpea salad sandwich is packed with flavor and perfect for a refreshing meal or snack.
Ingredients
Scale
- 15 ounces chickpeas (drained and rinsed)
- 2 celery ribs (finely chopped)
- 4 Tablespoons green onions (finely chopped, white and green parts)
- ¼ cup banana peppers or pepperoncini (chopped)
- ¼ cup mayonnaise (vegan, if needed)
- ¼ cup plain yogurt (vegan, if needed)
- 2 teaspoons dijon mustard
- 1 Tablespoon fresh dill (finely chopped)
- 1 Tablespoon fresh parsley (finely chopped)
- ½ teaspoon fine sea salt
- squeeze fresh lemon juice
- croissants or bread slices
- lettuce leaves
- tomato slices
- red onion (thinly sliced)
- microgreens
Instructions
- In a large bowl, use a fork to mash the chickpeas to your desired consistency. I like a mostly-uniform mash with some larger chunks for texture.
- Add the remaining ingredients and stir until completely combined. Taste test and adjust for salt levels, or more lemon juice as needed.
- You can serve immediately, but at least 30 minutes in the fridge chills it through and gives the flavors time to develop.
- Serve in sandwiches or as a dip alongside fresh veggies or crackers. Store leftovers in an airtight container in the fridge for up to 5 days. Enjoy!
Notes
- This chickpea salad can be customized with your favorite ingredients or spices.
- Can be stored in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Category: Lunch
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg