Chickpea salad sandwiches are one of my go to lunches. They’re so easy to make, easy to modify with spices, and they’re pretty darn healthy as well. My recipe is adapted from The Simple Veganista’s recipe that I’ve been using for years.
Dice up your veggies: red onion (white or yellow also works, but I like the spice of a red onion), celery, and carrot. If you want to use red onion but find it a little too spicy, just dice it up and cover in cold water for 10-15 minutes. This takes the “bite” out of the onion.
And mash, mash, mash those chickpeas with a fork! Leave a few whole chickpeas in if you please. If you’re not into that, just keep mashing away to your hearts delight.
Add in all your wet ingredients and spices. Stir them together and you’ve got yourself some chickpea salad in no time at all.
Take your chickpea salad and make a sandwich, salad, crackers, or just eat it straight off the spoon.
Toast up some whole wheat bread and top with all the best sandwich makings: pickles, hot sauce, lettuce, and tomatoes!
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup carrot
- 1/2 cup red onion, diced
- 1/4 cup celery, diced
- 2 tbsp sunflower seeds (optional)
- 2 tbsp pumpkin seeds (optional)
- 1/4 cup tahini
- 1 tbsp brown mustard
- 1 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1/2 tsp each garlic powder, dill
- 1/4 tsp each cayenne pepper, ground mustard
Drain chickpeas and pat dry with a towel. Mash with a fork until most chickpeas are broken up. Leave a few whole chickpeas if desired.
Diced onion, celery, and carrots. Add to chickpea mixture.
Add remaining ingredients to the chickpea mixture. Stir until evenly distributed. Serve on a sandwich, salad, or with crackers.