Protein-Rich Chickpea Salad Sandwich

This vegan chickpea salad sandwich is tangy, fresh, and unexpectedly tasty. It has all of the tastes of a typical tuna salad sandwich—dill, 

lemon, and a hint of garlic—but using chickpeas instead to provide a vegan source of protein and a healthy fiber boost. Celery adds a nice crunch.

Ingredient

– 2 (15.5 ounce) cans no-salt-added chickpeas, rinsed – 6 tablespoons extra-virgin olive oil – 3 tablespoons lemon juice – 2 teaspoons Dijon mustard – ½ teaspoon garlic powder – ½ cup finely chopped celery

– ¼ cup finely chopped fresh dill – ⅛ teaspoon salt – ⅛ teaspoon ground pepper – 4 tablespoons vegan mayonnaise – 8 slices whole-grain bread, toasted – 4 green lettuce leave – 4 thin slices red onion – 4 tomato slice

Direction

In a large bowl, whisk together the chickpeas, oil, lemon juice, mustard and garlic powder.  

Using a fork or a potato masher, smash the chickpeas until about half of them are mashed, while leaving some whole. Fold in the celery, dill, salt, and pepper.

Spread 1 tablespoon mayonnaise onto one side of each of four slices of bread. Top evenly with the lettuce, onion, tomato, and chickpea mixture.  

Top with the last four slices of bread. 

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