Chickpea Salad Sandwich

This is a delicious alternative to tuna or chicken salad sandwiches. It’s easily customizable, you can use whatever spices or veggies you like. And the chickpeas provide a good source of plant-based protein. You can also just eat it as a side dish, it’s super tasty.

INGREDIENTS:

1 can of chickpeas (garbanzo beans)

2 green onion spears, chopped small (any kind of onion works)

1 carrot diced (you can also add/sub any other veggie you like: bell pepper, broccoli, celery, etc.)

1 dill pickle, diced

1/4 tsp paprika

1 tsp garlic powder

1/2 tsp salt

1/4 tsp pepper

1 tbsp fresh herb of choice (parsley, dill, basil, cilantro, etc.)

2 tsp dijon mustard (can also use yellow mustard)

juice from half a lemon / or 2 tsp vinegar

drizzle of olive oil (approx. 2 tsp)

4 tbsp vegenaise (or other vegan mayo, homemade vegan mayo)

METHOD:

1 - Drain and rinse the chickpeas well, with cold water in a strainer. Place in a medium bowl and mash using a potato masher or a fork. Mash them just enough to break them up a bit, you want to keep the chunky texture. You can also pulse in a food processor, but be careful not to blend too much.

2 - Chop up all your veggies and add to the bowl, along with the spices.

3 - Add dijon, lemon juice, olive oil, and vegan mayo. Mix to incorporate. Taste and adjust spices if needed.

4 - Spread on toasted bread to enjoy a sandwich, or serve as a side dish, or enjoy as a delightful tasty snack.

Makes: 4 - 6 servings

Prep time: 10 - 15 minutes

Cook time: n/a

Store leftovers: Air-tight container, in the fridge

Lasts: 4 - 6 days