5-Minute Chickpea Salad Sandwich

Ingredients (for 4 Servings)

A quick, healthy lunch using canned beans and simple condiments you already own.

• Canned Chickpeas (Garbanzo Beans), drained and rinsed
  2 cans (15 oz each)
• Mayonnaise (or Vegan Mayo)
  1/3 cup
• Celery, finely diced
  1/2 cup
• Red Onion, finely diced
  1/4 cup
• Dijon Mustard
  1 tablespoon
• Fresh Lemon Juice
  1 teaspoon
• Salt and Black Pepper
  to taste
• Bread, Rolls, or Lettuce Wraps (for serving)
  8 slices

Instructions

1. 1. Mash the Chickpeas
   In a medium bowl, use a potato masher or a fork to roughly mash the drained and rinsed chickpeas. You want about 75% of them mashed to create a creamy base, leaving the rest chunky for texture.
2. 2. Mix the Dressing
   Add the mayonnaise (or vegan mayo), diced celery, diced red onion, Dijon mustard, and lemon juice to the bowl with the mashed chickpeas. Stir everything together until the ingredients are fully combined and the mixture is uniformly creamy.
3. 3. Season and Serve
   Season generously with salt and pepper to taste. For the best flavor, chill the salad for 10-15 minutes, if time allows. Serve immediately on toasted bread with lettuce, or use it as a filling for wraps or a scoop over a bed of fresh greens.

Quick Facts

Clever Customization Tips

• Add Crunch:  Include chopped walnuts or pecans for extra texture and healthy fats.
• Curry Flavor:  Add 1/2 teaspoon of **curry powder** and a pinch of cayenne pepper for a vibrant, unexpected twist.
• Make it Vegan: Ensure you use a plant-based mayonnaise for a 100% vegan meal.
• Storage: The salad keeps well in an airtight container in the refrigerator for up to **4 days**, making it ideal for Monday through Thursday lunch prep.