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Vegan Chickpea Salad Sandwich Recipe

Mira
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Main Course
Cuisine American
Servings 2 sandwiches

Ingredients
  

  • 1 15 oz can chickpeas
  • 1/4 cup red onion, chopped small
  • 2 tbsp fresh dill (or 1 tbsp dry dill)
  • 2 tbsp vegan mayo (or sub one ripe avocado)
  • 1.5 tsp apple cider vinegar
  • 1 tsp dijon mustard
  • salt & pepper to taste

For the Sandwich

  • 4 slices toast (gluten free optional)
  • 1 tomato, sliced
  • 2 romaine lettuce leafs
  • pickles or pickled jalapenos optional

Instructions
 

  • Rinse and strain the chickpeas. Place them in a bowl then smash them with a spoon. 
  • Tear the dill off the stalks first and pull them into smaller pieces if they are bunched.
  • Add the onion, dill, mayo, vinegar, mustard and salt & pepper to the bowl. Mix well. 
  • Toast the bread. Add the lettuce, then the chickpea salad. Top with tomatoes and pickles.

Notes

This will keep well in the fridge for 2 days.
If you aren't vegan you can use regular mayo in the same portions.
For a healthier option, smash a small ripe avocado and substitute it for the mayo.
You can add celery to this but I find it overpowering.