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My Favorite Chickpea Salad Sandwich

Prep Time 25 minutes
Servings 6

Ingredients

  • 1 can (15oz) chickpeas, drained & rinsed
  • 1/2 cup shredded carrots
  • 1/2 cup celery, finely chopped (about 2 stalks)
  • 1/2 cup orange or yellow bell pepper, finely chopped (red is ok too)
  • 1/2 cup bread & butter pickles, finely chopped (dill pickles ok too)
  • 1/4 cup raw sunflower seeds
  • 1/4 cup mayonnaise
  • 2 tsps mustard (yellow or dijon)
  • 1 tsp fresh lemon juice
  • pinch of kosher salt & pepper
  • 2 tbsps -1/4 cup chopped fresh dill
  • 2 tbsps chopped fresh basil

To serve:

  • Crusty bread like seeded or sourdough
  • lots of fresh basil leaves
  • fresh greens like spring mix or arugula
  • sliced fresh tomato

Instructions

  1. In a large bowl add the drained & rinsed chickpeas and mash with a fork or potato masher until its in small pieces resembling canned tuna flakes.

  2. Add the shredded carrots, chopped celery, bell pepper, pickles and sunflower seeds to the bowl and give it a stir to combine. Then add the mayo, mustard, lemon juice, salt and pepper and stir everything to combine.

  3. Last add the fresh chopped basil and dill and stir one more time. To make the sandwich, toast the sliced bread, then layer it on the bottom with some fresh greens and 4 or more fresh basil leaves, add a spoonfull of the chickpeas salad, a little more basil if you want, a tomato slice, salt & pepper & the top slice of bread. This is also great on just a bed of greens, in a wrap, or as a dip for crackers. Enjoy!

  4. To store, keep covered in the fridge for about 4 days.

Recipe Notes

*To make this vegan, sub vegan mayo for the regular mayo.