Description
This Chickpea Salad Sandwich is a delicious and nutritious plant-based alternative to traditional chicken salad. Made with mashed chickpeas, fresh celery, onion, parsley, and a creamy dressing of mayonnaise and Dijon mustard, this recipe offers a satisfying texture and refreshing flavor. Perfect for a quick lunch or light dinner, it’s easy to prepare and can be enjoyed on bread or in lettuce cups.
Ingredients
Scale
Salad Ingredients
- 2 15.5-ounce cans chickpeas (approximately 3 ¾ cups)
- 2 tablespoons minced celery
- 2 tablespoons minced yellow onion
- 2 tablespoons minced fresh parsley
- 4–5 tablespoons mayonnaise (vegan if desired)
- 2–3 teaspoons Dijon mustard (vegan if desired, plus more to taste)
- ½ teaspoon salt (more or less to taste)
Instructions
- Simmer Chickpeas: Add 2 cans of chickpeas with their liquid to a medium saucepan and place it on the stovetop over medium heat.
- Cook and Drain: Simmer the chickpeas for 10 minutes, stirring occasionally, then pour them into a colander and drain thoroughly to remove excess liquid.
- Mash Chickpeas: Transfer the drained chickpeas to a large bowl and use a potato masher or fork to mash them to your desired consistency, whether chunky or smooth.
- Add Flavorings: Once mashed, add minced celery, yellow onion, fresh parsley, mayonnaise, Dijon mustard, and salt to the chickpeas.
- Mix Thoroughly: Stir all the ingredients together until fully incorporated. Taste the mixture and adjust the amounts of mayonnaise, mustard, or salt as needed for your preferred flavor.
- Chill or Serve: Cover the bowl with a lid or plastic wrap and refrigerate the chickpea salad for 1 hour to allow flavors to meld. Alternatively, serve immediately on bread or in lettuce cups with your favorite toppings.
Notes
- For a vegan option, use vegan mayonnaise and Dijon mustard.
- You can adjust the texture by mashing the chickpeas more or less depending on your preference.
- Try adding other mix-ins like chopped pickles, capers, or a squeeze of lemon juice to enhance flavor.
- This salad can be stored in the refrigerator for up to 3 days.
- Serve on whole grain bread or wraps for a wholesome meal, or use lettuce cups for a low-carb option.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
Keywords: Chickpea salad, vegan sandwich, vegetarian lunch, easy chickpea recipe, plant-based sandwich
