A delicious and easy lunch or light dinner, this protein-packed Chickpea Salad Sandwich is also an excellent source of fibre. Make a double batch to enjoy lunches throughout the week.
Prep Time15 minutesmins
Total Time15 minutesmins
Servings: 4sandwiches
Ingredients
114-ounce can chickpeas, rinsed and drained
114-ouncecan artichoke hearts, drainedoptional, but recommended
1/4cupvegan mayonnaiseor more to taste
2teaspoonsDijon mustard
¼cupdiced red onion or less to taste
1stalk celeryfinely diced
¼cupdiced pickleI use dill pickles
2teaspoonscapers (optional)drained and roughly chopped
pincheach kosher or sea salt and black pepperor more to taste
1tablespoonfresh lemon juiceoptional
Instructions
Mash the chickpeas using a fork or potato masher. If using artichoke hearts, chop them up until flaked. Alternatively, place the chickpeas and artichoke hearts in a food processor and pulse just a few times. Mixture should be on the chunkier side. Transfer to a medium bowl.
To the chickpea mash, add the vegan mayo, dijon, red onion, celery, pickles, capers (if using), a pinch each of salt and pepper and a few squirts of lemon juice.
Mix well to combine. Taste and adjust seasoning, if necessary. Spread on your favourite sandwich bread and enjoy!
Notes
TO STORE Chickpea salad is great for meal prep. It keeps well in the fridge in an airtight container for 4-5 days.TIP: If preparing sandwiches to take to work, add a few fresh lettuce leaves between the bread and chickpea salad to keep the bread from going soft.