Vegan Chickpea Salad Sandwich
This chickpea salad sandwich is a creamy mix of smashed chickpeas, herbs, and spices. Serve this savory mixture between two slices of bread or in a wrap as a vegan alternative to tuna salad or chicken salad. (This recipe is gluten-free, dairy-free, and vegan.)
Servings: 3
Calories: 320kcal
Ingredients
- 1 15 oz Can Chickpeas rinsed and drained
- 2 Celery Stalks diced
- ½ Red Pepper diced
- 1 Jalapeño diced (optional)
- 3 tbsp Basic Cashew Cream (can sub with tahini or vegan mayo)
- 3 tsp Dijon Mustard
- ¼ Red Onion diced
- 1 tbsp Lemon Juice
- ½ tsp Dried Dill
- ½ tsp Garlic Powder
- Salt and Pepper to taste
Instructions
- In a large bowl, add the rinsed and drained cooked chickpeas. Use a fork or potato masher to mash the chickpeas until you reach your desired consistency. You can mash all of the chickpeas or leave about ¼ whole to give the chickpea salad added texture.
- Add the remaining ingredients and mix until well combined.
- Enjoy your chickpea salad on sandwich bread or in a wrap with leafy greens and tomato. Store any leftover chickpea salad in an airtight container in the fridge for up to three days.