Description
A delicious chickpea salad sandwich that is quick to prepare and packed with flavor.
Ingredients
Scale
- 1 can (15 ounces) chickpeas or 1 1/2 cups chickpeas cooked from dry
- 1 rib celery
- 3 green onions
- 1 to 2 tablespoons mayonnaise, vegan mayonnaise, or cashew cream
- 1 tablespoon lemon juice
- 1 teaspoon celery seed
- Kosher salt and fresh ground pepper to taste
- 4 slices bread (Try my homemade bread)
- Lettuce, spring green mix, or sprouts
- Hummus, optional
Instructions
- Thinly slice the celery. (If it’s a large rib, cut in half lengthwise first.)
- Thinly slice the green onions.
- Drain and rinse the chickpeas.
- In a medium bowl, smash the chickpeas with a fork.
- Combine the chickpeas with the chopped celery and green onions, mayonnaise, lemon juice, and celery seed.
- Add about 1/4 to 1/2 teaspoon kosher salt, depending on your chickpea brand and taste preferences, and fresh ground pepper to taste. Taste and salt until the flavor pops! If the salad is dry, add more mayonnaise.
- Assemble the chickpea salad sandwich. If desired, spread the bread with hummus. Top the sandwich with lettuce or greens and chickpea spread.
- The chickpea spread stores for up to 3 days refrigerated.
Notes
- Using cooked chickpeas may result in a drier texture compared to canned.
- Feel free to adjust the seasonings according to your taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 2g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg