Description
This Chickpea Salad Sandwich is a quick, protein-packed, and vegan-friendly sandwich. Perfect for lunch, it’s creamy, flavorful, and easy to make with simple pantry ingredients.
Ingredients
- 2 15.5-ounce cans chickpeas (approx. 3 ¾ cups), drained and rinsed
- 2 tbsp minced celery
- 2 tbsp minced yellow onion
- 2 tbsp minced fresh parsley
- 4–5 tbsp vegan mayo (or regular mayo if desired)
- 2–3 tsp Dijon mustard (vegan if desired), plus more to taste
- ½ tsp salt, more or less to taste
Instructions
- In a medium bowl, mash the chickpeas with a fork or potato masher until mostly smooth but still slightly chunky.
- Add celery, onion, and parsley, mixing well.
- Stir in vegan mayo and Dijon mustard until fully combined. Season with salt to taste.
- Adjust seasoning and add more mustard or mayo if needed.
- Serve on whole-grain bread, wraps, or lettuce leaves. Enjoy immediately or refrigerate for later use.
Notes
- For extra flavor, add a squeeze of lemon juice or a dash of smoked paprika.
- Store in an airtight container in the fridge for up to 3 days.
- Optional toppings: sliced tomatoes, cucumbers, or avocado.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American