Preview
Chickpea Salad Sandwich
15 min
Prep Time0 min
Cook Time15 min
Total TimeA delicious sandwich filled with creamy smashed chickpeas. It's a vegan alternative to tuna salad sandwiches but so much healthier as it contains no mayo! The chickpea salad also works on salads & wraps. Perfect for a filling breakfast or lunch!
Ingredients (2 servings)
MetricImperial
400g canned chickpeas
3 tbsp tahini
1/2 tsp dijon mustard
1 tsp dill
1/2 tsp garlic powder
1 tsp miso
1 tbsp of aquafaba
-Salt, to taste
-Pepper, to taste
1 tomato, sliced
4 green lettuce leaves
4 slices bread
- Drain chickpeas (reserve liquid in the can) and add to a mixing bowl. Mash with a fork until desired texture. Mash slightly if you like it chunkier or mash it more if you prefer it creamier.
- Add tahini, dijon mustard, dill, garlic powder, aquafaba, salt and pepper to mixing bowl. Stir to combine with mashed chickpeas. Taste and adjust seasoning as needed.
- Toast bread and prepare the rest of your sandwich toppings.
- Assemble your sandwiches by spoon a generous amount of chickpea salad onto two of the slices of bread, add slices tomatoes and lettuce, then top with the other two slices of bread. Enjoy!
Notes
- The chickpea salad will keep for 3-4 days in an airtight container in the fridge.
- You can also use the chickpea salad as fillings for sandwich wraps, lettuce wraps, or as a mix-in in salads!
- You can use 2-4 lettuce leaves based on preference.
- Aquafaba is the liquid in the can of chickpeas.
- I used sourdough rye bread for the sandwiches but you can use whatever bread you like that suits your dietary needs.
- Feel free to add other toppings or spreads to your sandwich, like hummus, sliced avocado or red onion!
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