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Garden Veggie Chickpea Salad Sandwich Recipe

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3.8 from 13 reviews

A quick and delicious Garden Veggie Chickpea Salad Sandwich that combines mashed chickpeas with fresh vegetables, herbs, and a tangy mustard-mayo dressing. Perfect for a healthy, plant-based lunch or snack, this recipe is easy to prepare in just 15 minutes and serves four.

  • Total Time: 15 minutes
  • Yield: 4 servings

Ingredients

Chickpea Salad Base

  • 15 oz canned chickpeas, drained and rinsed
  • 3 stalks green onion, chopped
  • 2 stalks celery, chopped
  • 1/4 cup chopped shredded carrots
  • 1/4 cup finely chopped red bell pepper
  • 1/4 cup finely chopped dill pickle

Dressing and Seasonings

  • 1/4 cup mayonnaise (store-bought or homemade, vegan or regular)
  • 1-2 tsp Dijon mustard
  • 1 tsp yellow mustard
  • 1/8 tsp dried dill (or fresh, to taste)
  • 1/8 tsp salt
  • 1/8 tsp black pepper

Add-ins and Toppings

  • 3 tbsp unsalted roasted sunflower seeds
  • 2 tbsp fresh chopped basil (plus extra to taste)
  • Multi-grain sandwich bread
  • Arugula or romaine lettuce
  • Optional: tomato slices and/or red onion
  • Optional sandwich spreads: spicy mustard, hummus, additional mayo

Instructions

  1. Mash Chickpeas: Drain and rinse the canned chickpeas and add them to a large bowl. Use a potato masher to mash the chickpeas until they have a flaked texture similar to tuna salad. For a finer texture, follow up with a fork or use a food processor if desired.
  2. Chop Vegetables: Finely chop the green onion, celery, shredded carrots, red bell pepper, and dill pickle. Ensure the pieces are small enough to mix evenly through the salad.
  3. Mix Ingredients: Add the chopped vegetables to the mashed chickpeas. Incorporate the mayonnaise, Dijon mustard, yellow mustard, dried dill, salt, and pepper. Stir thoroughly to coat all the ingredients with the creamy dressing.
  4. Add Seeds and Basil: Gently fold in the unsalted roasted sunflower seeds and fresh chopped basil. Adjust the amount of basil and seasoning according to your taste preference.
  5. Assemble and Serve: Pile the chickpea salad high on slices of multi-grain bread along with arugula or romaine lettuce and any optional toppings such as tomato slices and red onion. You can also serve it as a wrap, with crackers, on a salad, or simply enjoy it spoon-first from the bowl. Add any extra spreads like spicy mustard, hummus, or mayo if desired.

Notes

  • This recipe is very flexible; feel free to add or substitute your favorite crunchy veggies.
  • Use vegan mayonnaise to make this recipe completely plant-based.
  • The sunflower seeds add a nice crunch but can be omitted or replaced with nuts or seeds of choice.
  • Preparing the chickpea mash in a food processor will save time and effort.
  • Adjust the mustards and seasoning to suit your taste for tanginess and spice.
  • This salad is best eaten fresh but can be stored in the refrigerator for up to 2 days.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Sandwich
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/garden-veggie-chickpea-salad-sandwich-recipe/