Chickpea Salad Sandwich
A budget-friendly, high-protein vegetarian twist on classic tuna or chicken salad. Perfect for lunch prep!
Ingredients
- 1 can 15oz chickpeas, rinsed and drained 15oz chickpeas, rinsed and drained
- 1/4 cup mayo or Greek yogurt
- 1 celery stalk diced
- 1/4 cup red onion finely chopped
- 1/4 cup bell pepper diced
- 1 tbsp lemon juice
- 2 tsp Dijon mustard
- 2 tbsp fresh parsley chopped
- Salt & pepper to taste
Optional:
- relish fresh dill, paprika, chili flakes Bread, wraps, or lettuce for serving
Instructions
- Mash the ChickpeasIn 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.
- Mix the DressingAdd 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.
- Season and ServeSeason 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.
Notes
Clever Customization Tips
- Add Crunch:Â 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.