Chickpea Salad Sandwich
by Rachel Gaewski • from the video Easy To Pack Vegan Lunches
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
Preparation
Under 30 min
- 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!
Tips
1 of
6
-
Anna Parks
Instead of mayo I used hummus, worked great!
3 months ago Helpful (9) -
Veronica Lafky
Try with Greek yogurt instead of mayo for a lighter salad!
4 months ago Helpful (9) -
mirandaoosorio
IT IS SO FLIPPING GOOD!! Not even kidding I could eat this everyday 😍
4 months ago Helpful (6) -
bnscott1
So good! I added spinach and tomatoes on my sandwich! 😋
2 months ago Helpful (5)
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