Description
A delicious and healthy Chickpea Salad Sandwich that offers a refreshing plant-based alternative to traditional deli sandwiches. This recipe combines mashed chickpeas with crisp veggies and a tangy dressing, perfect for a quick lunch or light dinner.
Ingredients
Scale
Chickpea Salad
- 2 cans chickpeas, drained and rinsed (15 oz each)
- 1/4 cup mayonnaise (or vegan mayo)
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup bell pepper, finely chopped
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
To Serve
- 8 slices bread (or 4 sandwich rolls)
- Lettuce leaves (optional)
- Sliced tomatoes (optional)
Instructions
- Mash the Chickpeas: In a mixing bowl, add the drained and rinsed chickpeas. Using a fork or a potato masher, mash the chickpeas until they are mostly broken up but still retain some texture for a chunky bite.
- Combine Ingredients: Add the mayonnaise, finely chopped celery, red onion, bell pepper, lemon juice, Dijon mustard, garlic powder, salt, and black pepper to the mashed chickpeas. Stir everything together until well combined and evenly mixed.
- Adjust Seasoning: Taste the chickpea salad mixture and adjust the seasoning as desired. You can add more salt, pepper, or lemon juice to enhance the flavor according to your preference.
- Assemble Sandwiches: Place a generous amount of the chickpea salad on a slice of bread or inside a sandwich roll. Add optional toppings such as lettuce leaves and sliced tomatoes if desired.
- Close the Sandwich: Top with another slice of bread or the top half of the sandwich roll to complete your sandwich. Repeat this step for the remaining sandwiches.
- Serve or Store: Serve the sandwiches immediately for best freshness, or refrigerate them for later consumption. The salad can be made ahead and stored in an airtight container for up to 2 days.
Notes
- You can substitute mayonnaise with vegan mayo to make the recipe vegan.
- For extra flavor, add a pinch of smoked paprika or cumin powder.
- Use whole grain or gluten-free bread to suit dietary preferences.
- This salad can also be used as a dip with crackers or as a stuffing for wraps.
- Store leftovers in the refrigerator and consume within 2 days for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No Cook / Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg
Keywords: Chickpea Salad Sandwich, Vegetarian Sandwich, Healthy Lunch, Chickpea Lunch Recipe, Plant-Based Sandwich
