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
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Preparation
- In a medium mixing bowl, add chickpeas and mash with potato masher until a chunky texture is reached.
- Add the red onion, red pepper, vegan mayo, Dijon mustard, garlic powder, onion powder, salt, pepper, and dill, and stir until well combined.
- Store chickpea salad in refrigerator for up to five days. To assemble sandwich, spread mixture onto bread and top with leafy greens of choice.
- Wrap in parchment paper and secure with rubber band.
- Enjoy!
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Tips
1 of
11
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Anna Parks
Instead of mayo I used hummus, worked great!
2018-07-01T03:02:03Z Helpful (17) -
mirandaoosorio
IT IS SO FLIPPING GOOD!! Not even kidding I could eat this everyday 😍
2018-06-20T05:17:41Z Helpful (9) -
Veronica Lafky
Try with Greek yogurt instead of mayo for a lighter salad!
2018-06-19T02:49:08Z Helpful (9) -
nica
Turned out great! I used tomatoes instead of red peppers and added pickles instead of dill! I could eat it straight out of the bowl!!! New favorite. Already on second batch
2018-08-27T02:29:51Z Helpful (8)
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