Description
This Chickpea Salad Sandwich recipe offers a delicious and healthy plant-based alternative to traditional chicken salad. Made with mashed chickpeas, vegan mayonnaise, fresh veggies, and crunchy pecans, it’s perfect for a quick and satisfying lunch or snack. The combination of creamy, tangy, and nutty flavors makes it a crowd-pleaser suitable for vegans and vegetarians.
Ingredients
Scale
Chickpea Salad
- 2 – 15 oz. cans chickpeas
- ¼ cup vegan mayonnaise
- 2 Tbsp. plain or garlic hummus
- 2 tsp. Dijon or yellow mustard
- ¾ tsp. salt (to taste)
- ¼ tsp. black pepper (to taste)
- ¼ tsp. garlic powder
- ½ cup roasted pecans, coarsely chopped
- ½ cup red grapes, quartered
- ¼ cup celery, finely chopped
- 1 Tbsp. fresh dill, finely chopped
To Serve
- Sandwich bread, toasted
- Microgreens or spinach leaves
Instructions
- Drain and Dry Chickpeas: Add the chickpeas to a fine mesh strainer or colander and rinse them thoroughly under cool running water. Set aside and allow them to dry completely to avoid sogginess in the salad.
- Mix Dressing: In a large bowl, whisk together the vegan mayonnaise, hummus, mustard, salt, black pepper, and garlic powder until smooth and well combined to create a flavorful dressing.
- Mash Chickpeas: Add the dried chickpeas to the bowl with the dressing and toss until coated evenly. Using a potato masher, gently mash the chickpeas to your preferred consistency, whether chunky or smooth.
- Add Mix-ins: Stir in the chopped roasted pecans, quartered grapes, finely chopped celery, and fresh dill until everything is just combined, giving the salad a pleasant texture and fresh flavors.
- Assemble Sandwiches: Serve the chickpea salad on toasted bread slices along with microgreens or spinach. Alternatively, enjoy it with crackers or wrapped in lettuce leaves. Serve immediately and enjoy your delicious, healthy sandwich!
Notes
- To keep the salad vegan, use vegan mayonnaise and check that hummus has no non-vegan ingredients.
- Toast the sandwich bread for added texture and flavor.
- For a nut-free version, omit the pecans or replace with roasted sunflower seeds.
- Adjust salt and pepper according to taste preferences.
- This salad can be made in advance and refrigerated for up to 2 days.
