Chickpea salad sandwiches are further proof that chickpeas are the most versatile legume in the pantry. Lightly smashed, they soak up a creamy dressing to make a plant-based take on classic deli salads like tuna or egg.
Ingredients
- 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 1/2 cup vegan mayonnaise
- 3 tablespoons honey mustard or dijon mustard
- 2 tablespoons snipped fresh dill
- 1 tablespoon red wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
- 12 slices multigrain bread
- optional toppings: romaine leaves, tomato slices, dill pickle slices and sweet red pepper rings
Directions
- Place chickpeas in a large bowl; mash to desired consistency. Stir in onion, celery, mayonnaise, mustard, dill, vinegar, salt, paprika and pepper. Spread over 6 bread slices; layer with toppings of your choice and remaining bread.
