Ingredients
for 3 servings
- 15 oz (425 g) chickpeas, 1 can, drained and rinsed
- ¼ cup (40 g) red onion, diced
- 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
- 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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