Chickpea Salad Sandwich Recipe

Introduction

This Chickpea Salad Sandwich is a delicious, protein-packed alternative to traditional deli sandwiches. Creamy, tangy, and full of fresh flavors, it’s perfect for a quick lunch or a light dinner. Plus, it’s easy to customize to suit your taste.

Ingredients

• 2 15.5-ounce cans chickpeas (approximately 3 ¾ cups)
• 2 tablespoons minced celery
• 2 tablespoons minced yellow onion
• 2 tablespoons minced fresh parsley
• 4-5 tablespoons mayonnaise (vegan if desired)
• 2-3 teaspoons Dijon mustard (vegan if desired, plus more to taste)
• ½ teaspoon salt (more or less to taste)

Instructions

1. Step 1: Add the chickpeas and their liquid to a medium saucepan. Place the saucepan over medium heat on the stovetop.
2. Step 2: Simmer the chickpeas for 10 minutes, stirring occasionally. After simmering, pour the chickpeas into a colander and drain well.
3. Step 3: Transfer the drained chickpeas to a large bowl. Using a potato masher or fork, mash the chickpeas until you reach your desired consistency.
4. Step 4: Add the minced celery, minced yellow onion, minced fresh parsley, mayonnaise, Dijon mustard, and salt to the mashed chickpeas.
5. Step 5: Stir all ingredients together until fully combined. Taste the mixture and adjust the seasoning or mayonnaise and mustard amounts if needed.
6. Step 6: Cover the bowl with a lid or plastic wrap and refrigerate the chickpea salad for at least 1 hour. Alternatively, serve immediately on bread or in lettuce cups with your favorite toppings.

Tips & Variations

• For extra texture, add chopped pickles or crunchy nuts like walnuts or pecans.
• Use vegan mayonnaise and mustard to keep this recipe plant-based.
• Add a squeeze of lemon juice for brightness.
• Try adding a dash of smoked paprika or curry powder for a flavor twist.
• Serve in pita pockets or on a bed of greens instead of sandwich bread.

Storage

Store the chickpea salad in an airtight container in the refrigerator for up to 3 days. Stir before serving. It can be enjoyed cold or at room temperature. Avoid freezing, as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but be sure to soak and cook the dried chickpeas fully before using. The recipe’s simmering step helps soften canned chickpeas, so adjust accordingly.

Can I make this salad ahead of time?

Absolutely! Making the salad a few hours ahead allows the flavors to meld and improves taste. Store it in the fridge until ready to use.

Chickpea Salad Sandwich Recipe

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★★★★★

4.8 from 87 reviews

A creamy and flavorful Chickpea Salad Sandwich that’s a perfect plant-based alternative to traditional chicken salad. This easy recipe combines mashed chickpeas with fresh vegetables and a tangy dressing, making a delicious and nutritious sandwich filling ideal for a quick lunch or light dinner.

• Author: Mila
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes (plus 1 hour chilling time optional)
• Yield: Approximately 4 servings 1x
• Category: Sandwich
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Chickpea Salad

• 2 15.5-ounce cans chickpeas (approximately 3 ¾ cups)
• 2 tablespoons minced celery
• 2 tablespoons minced yellow onion
• 2 tablespoons minced fresh parsley
• 4–5 tablespoons mayonnaise (vegan if desired)
• 2–3 teaspoons Dijon mustard (vegan if desired, plus more to taste)
• ½ teaspoon salt (more or less to taste)

Instructions

1. Simmer Chickpeas: Add the chickpeas with their liquid into a medium saucepan and place over medium heat on the stovetop. Let them simmer for 10 minutes, stirring occasionally to prevent sticking or burning.
2. Drain Chickpeas: After simmering, pour the chickpeas into a colander and drain them thoroughly to remove excess liquid.
3. Mash Chickpeas: Transfer the drained chickpeas to a large bowl. Use a potato masher or fork to mash the chickpeas until you reach your desired consistency, whether chunky or smooth.
4. Add Flavorings: Once mashed, add the minced celery, minced yellow onion, minced fresh parsley, mayonnaise, Dijon mustard, and salt to the bowl with the chickpeas.
5. Mix Salad: Stir all ingredients together until fully combined and well incorporated. Taste the mixture and adjust the mayonnaise, mustard, or salt as needed.
6. Chill and Serve: Cover the bowl with a lid or plastic wrap and refrigerate the chickpea salad for at least 1 hour to allow flavors to meld. Alternatively, serve it immediately on bread or in lettuce cups with your preferred sandwich toppings.

Notes

• For a creamier texture, you can add an extra tablespoon of mayonnaise or a dash of olive oil.
• Feel free to add pickles, capers, or diced bell peppers to enhance flavor and texture.
• Use vegan mayonnaise and mustard to keep the recipe fully plant-based.
• The salad can be stored covered in the refrigerator for up to 3 days.
• Serve on your favorite bread, wraps, or fresh lettuce leaves for a low-carb option.

Keywords: Chickpea Salad Sandwich, Vegan Sandwich, Plant-Based Lunch, Easy Sandwich Recipe, Healthy Chickpea Salad