A 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!
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Ingredients (2 servings)
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!
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!