Easy Chickpea Salad Sandwich
This creamy chickpea salad sandwich is a delicious healthy lunch ready in 10 minutes. Made with smashed chickpeas and crunchy vegetables, it’s packed with protein and flavor.
- Prep
- 10 min
- Total
- 10 min
- Yield
- 2
Ingredients 10
- 15 ounce can chickpeas or ( 1 ½ 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
- 4 slices bread (Try my homemade bread .)
- Lettuce, spring green mix, or sprouts
- Hummus, optional
Method 7
- 01
Thinly slice the celery. (If it’s a large rib, cut in half lengthwise first.) Thinly slice the green onions .
- 02
Drain and rinse the chickpeas.
- 03
In a medium bowl, smash the chickpeas with a fork.
- 04
Combine the chickpeas with the chopped celery and green onions, mayonnaise, lemon juice, and celery seed.
- 05
Add about ¼ to ½ 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. (Cooked chickpeas have a drier texture than canned.)
- 06
Assemble the chickpea salad sandwich. If desired, spread the bread with hummus. Top the sandwich with lettuce or greens and chickpea spread.
- 07
The chickpea spread stores for up to 3 days refrigerated.
Provenance
- recipe-clones/acouplecooks-data
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