Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay

Advertisement

Chickpea Salad Sandwich

by Rachel Gaewski • featured in Easy To Pack Vegan Lunches

Under 30 min

Under 30 min

Ingredients

for 3 servings

  • 15 oz
    chickpeas, 1 can, drained and rinsed (425 g)
  • ¼ cup
    red onion, diced (40 g)
  • ½ red bell pepper, diced
  • 3 tablespoons
    vegan mayonnaise
  • ½ teaspoon
    dijon mustard
  • ½ teaspoon
    garlic powder
  • ½ teaspoon
    onion powder
  • salt, to taste
  • pepper, to taste
  • 1 tablespoon
    fresh dill, chopped
  • leafy green, to serve
  • bread, sliced, to serve

Advertisement

Preparation

  1. In a medium mixing bowl, add chickpeas and mash with potato masher until a chunky texture is reached.
  2. Add the red onion, red pepper, vegan mayo, Dijon mustard, garlic powder, onion powder, salt, pepper, and dill, and stir until well combined.
  3. Store chickpea salad in refrigerator for up to five days. To assemble sandwich, spread mixture onto bread and top with leafy greens of choice.
  4. Wrap in parchment paper and secure with rubber band.
  5. Enjoy!
 

Advertisement

Advertisement

Advertisement

More like this