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Chickpea Salad Sandwich Recipe

Chickpea Salad Sandwich

Wholesome Cove
This chickpea salad sandwich recipe turns a can of chickpeas into a creamy, tangy filling that tastes like a lighter cousin of classic chicken salad. It comes together in about fifteen minutes with a handful of pantry staples, a squeeze of lemon, and a little crunch from celery and red onion.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Main Course
Cuisine American
Servings 4 sandwiches
Calories 380 kcal

Equipment

  • Large mixing bowl
  • Potato masher - (optional, fork works too)
  • Bamboo cutting board
  • Chef's knife
  • Citrus juicer - (optional)
  • Measuring cups and spoons
  • Rubber spatula
  • Airtight storage container - (for storing leftovers)

Ingredients
  

  • 2 canned chickpeas - 15 oz / 425 g each, drained and rinsed
  • 1/2 cup mayonnaise - 120 ml
  • 2 stalks celery - finely diced
  • 1/4 cup red onion - 35 g, finely diced
  • 2 tablespoons fresh dill - chopped (or 2 teaspoons dried dill)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons sweet pickle relish - optional
  • 1/4 teaspoon garlic powder
  • salt - to taste
  • black pepper - to taste
  • 8 slices sandwich bread - of your choice
  • 4 large leaves lettuce
  • 1 medium tomato - sliced, optional

Optional Add-ins

  • 1 tablespoon capers - chopped (optional)

Instructions
 

  • Drain and rinse the chickpeas under cold running water. Shake the colander well to remove excess water, then let them sit for a minute to dry.
  • Transfer the drained chickpeas to a large mixing bowl. Mash with a potato masher or fork until chunky, with about 70% of the chickpeas broken down.
  • Wash and finely dice the celery and red onion. Chop the fresh dill, discarding thick stems.
  • Add the mayonnaise, Dijon mustard, and fresh lemon juice to the bowl of mashed chickpeas. Stir until evenly coated. Fold in the celery, red onion, dill, pickle relish (if using), and garlic powder.
  • Season with salt and pepper to taste. Adjust with more lemon juice or seasoning if needed. For best flavor, refrigerate for at least 20 minutes.
  • Spread a generous scoop (about 1/2 cup) of chickpea salad onto four slices of bread. Top with lettuce and tomato slices, then close with the remaining bread. Slice and serve.

Notes

  • Dry the chickpeas thoroughly after rinsing to prevent a watery dressing.
  • Dice the celery and onion small for even crunch in every bite.
  • Don't skip the lemon juice - it brightens the flavors and prevents the salad from tasting heavy.
  • Chilling the salad for 20 minutes helps the flavors meld together.
  • Toast the bread lightly for a sturdier sandwich that won't get soggy.
  • Store the chickpea salad separately from the bread in an airtight container in the fridge for up to 4 days.
  • If the salad seems dry after a day in the fridge, stir in a spoonful of mayo or a splash of lemon juice.
  • For a vegan version, use plant-based mayonnaise.
  • Try variations: add curry powder and raisins, or swap relish for olives and feta for a Greek twist.
  • This recipe doubles easily for meal prep - the flavor improves after a day or two.

Nutrition

Serving: 1sandwichCalories: 380kcalCarbohydrates: 45gProtein: 12gFat: 16gSaturated Fat: 2.5gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 650mgPotassium: 480mgFiber: 8gSugar: 6gVitamin A: 15IUVitamin C: 20mgCalcium: 8mgIron: 15mg
Keyword chickpea salad sandwich, easy lunch recipe, meal prep sandwich, no cook sandwich, vegetarian sandwich filling
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