Garden Veggie Chickpea Salad Sandwich

Garden Veggie Chickpea Salad Sandwich

Recipe by JancCourse: Main courseCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Calories

309

kcal

Ingredients

  • FOR THE SALAD:

  • 15 oz canned chickpeas, drained + rinsed

  • 3 stalks green onion

  • 2 stalks celery

  • 1/4 cup chopped shredded carrots

  • 1/4 cup finely chopped red bell pepper

  • 1/4 cup finely chopped dill pickle

  • 1/4 cup store bought or homemade mayonnaise vegan or regular

  • 1-2 tsp dijon mustard

  • 1 tsp yellow mustard

  • 1/8 tsp dried dill or fresh, to taste

  • 1/8 tsp salt

  • 1/8 tsp pepper

  • 3 TBSP unsalted roasted sunflower seeds

  • 2 TBSP fresh chopped basil plus extra to taste

  • FOR THE SANDWICH:

  • multi-grain sandwich bread

  • arugula or romaine lettuce

  • extra basil as desired

  • optional tomatoes and/or red onion

  • TASTY SANDWICH SPREAD OPTIONS

  • spicy mustard

  • hummus

  • mayo

Directions

  • Drain and rinse your chickpeas and add them to a large bowl. Mash with a potato masher until texture appears flaked, almost like tuna salad. I use both a potato masher and follow up with a fork to make sure every chickpea is deliciously smashed. You could also use a food processor and skip the arm workout!
  • Chop your green onion, celery, shredded carrots, pepper, and pickles.
  • Add to the bowl with your chickpeas, then add mayo, dijon, yellow mustard, dill, salt, and pepper. Stir well to coat.
  • Fold in sunflower seeds and basil (as much or as little as you’d like) and adjust any ingredients to taste.
  • Pile high on bread with all your sandwich fixings or enjoy as a wrap, with crackers, on a salad, or simply dive into the bowl spoon-first – anything goes!
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