Creamy Chickpea Salad Sandwich (Printable Version)

Creamy plant-based filling with mashed chickpeas, crisp vegetables, and zesty herbs. Perfect for quick lunches.

# What You'll Need:

→ Chickpea Base

01 - 2 cans (15.5 oz each) chickpeas, about 3 3/4 cups with liquid

→ Vegetables & Herbs

02 - 2 tablespoons minced celery
03 - 2 tablespoons minced yellow onion
04 - 2 tablespoons minced fresh parsley

→ Dressing

05 - 4 to 5 tablespoons vegan mayonnaise
06 - 2 to 3 teaspoons Dijon mustard, plus more to taste
07 - 1/2 teaspoon salt, adjusted to taste

# Directions:

01 - Add chickpeas and their liquid to a medium saucepan. Heat over medium, simmering for 10 minutes and stirring occasionally.
02 - Drain chickpeas thoroughly in a colander or fine mesh sieve.
03 - Transfer drained chickpeas to a large bowl. Mash with a potato masher or fork until mostly broken down while retaining some texture.
04 - Add celery, onion, parsley, mayonnaise, Dijon mustard, and salt to mashed chickpeas. Stir until well combined.
05 - Taste and adjust seasoning as needed. Add additional mayonnaise or mustard if desired.
06 - Refrigerate salad covered for 1 hour for optimal flavor development, or serve immediately.
07 - Serve on bread, in wraps, or in lettuce cups with your favorite toppings.

# Additional Tips::

01 -
  • High Protein: Packed with chickpeas for a satisfying plant-based meal.
  • Quick and Easy: Takes only 15 minutes from start to finish.
  • Versatile: Can be served on bread, in wraps, or lettuce cups.
  • Meal Prep Friendly: Stores well in the refrigerator for up to 4 days.
02 -
  • Simmering the chickpeas in their liquid softens them significantly, leading to a much better consistency when mashed.
  • Don't over-mash; leaving some texture provides a more satisfying bite similar to traditional chicken salad.
  • Always check labels on mayonnaise and mustard for allergens like soy, mustard, or eggs depending on your dietary needs.
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