Ingredients
Main Ingredients
- 1 (425 grams) Can of Chickpeas
- 1/4 cup + 1 tablespoon (55 grams) Dill Pickles, finely chopped
- 1/4 cup (35 grams) Purple Onion, finely chopped (about 1/4 an onion)
- 2 tablespoons (30 grams) Mayonnaise (Vegenaise recommended)
- 2 1/2 teaspoon Stone Ground Mustard
- 1 1/2 teaspoon Apple Cider Vinegar or pickle juice
- 1/4 + 1/8 teaspoon Fine Sea Salt
- 2 teaspoon Fresh Dill, chopped (or 1 teaspoon dried dill)
- 1/8 teaspoon Ground Turmeric (optional, for color)
- 8-10 Grinds Fresh Black Pepper
- Multigrain Sourdough Sandwich Bread (or bread of choice)
- Sprouts, Leafy Greens (Kale, Arugula, Romaine), Shredded Carrots for serving
Instructions
- Smash the Chickpeas: Using a potato masher or fork, rough-mash the chickpeas until most are smashed but some whole chickpeas remain for texture.
- Mix the Salad: Add finely chopped dill pickles, purple onion, mayonnaise, stone ground mustard, apple cider vinegar or pickle juice, fine sea salt, fresh dill, optional turmeric, and fresh black pepper to the mashed chickpeas. Mix well to combine all ingredients evenly.
- Adjust Seasoning: Taste the mixture and adjust seasoning as needed, adding an additional tablespoon of mayonnaise if you prefer a creamier texture.
- Store or Serve: Store the chickpea salad in a covered container for up to three days. Serve piled high on multigrain sourdough bread with sprouts, leafy greens, and shredded carrots as desired.
Notes
- Use Vegenaise or your preferred plant-based mayonnaise for a vegan option.
- Apple cider vinegar can be substituted with pickle juice for extra tanginess.
- Adding turmeric is optional and primarily for color enhancement.
- This chickpea salad keeps well in the fridge for up to three days.
- Feel free to customize the sandwich with your favorite bread and fresh veggies.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sandwich
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
