Description
This chickpea salad features mashed chickpeas mixed with diced celery, red onion, and green onion, all tossed in a zesty dressing made of vegan mayo, tahini, and Dijon mustard. The recipe takes about 20 minutes to prepare and makes enough for 4 sandwiches.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1/2 cup vegan mayo
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1/4 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 2 tablespoons capers, drained
- 2 tablespoons fresh dill, chopped
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and black pepper to taste
- 4 slices sandwich bread or 2 baguettes
- Lettuce leaves for serving
- Sliced tomato and cucumber for serving
- Pickles and sprouts for toppings (optional)
Instructions
- Prepare Chickpeas: In a large bowl, use a potato masher to mash the drained chickpeas until chunky. If using a food processor, pulse until desired consistency is achieved.
- Make the Dressing: In a separate bowl, mix the vegan mayo, tahini, lemon juice, Dijon mustard, minced garlic, dill, capers, salt, and black pepper until combined.
- Combine Ingredients: Add the chopped celery, red onion, and green onion to the mashed chickpeas, then pour in the dressing. Mix thoroughly until all ingredients are well combined.
- Assemble Sandwiches: Spread the chickpea mixture generously onto slices of bread. Top with lettuce, tomato slices, cucumber, and any additional toppings like pickles or sprouts.
- Serve: Close the sandwich and slice in half if desired. Enjoy this creamy and crunchy chickpea salad sandwich for a healthy vegan lunch!
- Prep Time: 15
- Cook Time: 5
- Category: Lunch
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1 sandwich
- Calories: 280
- Fat: 10
- Carbohydrates: 35
- Protein: 12