Description
Imagine biting into a cloud of creamy chickpeas punctuated by the sharp, refreshing snap of diced celery and vibrant red onions. This Chickpea Salad Sandwich offers an explosion of flavors that dances on your palate with every single bite. You will adore the golden hue of the smashed beans mixed with flecks of bright green herbs and a zesty, citrus-forward dressing. It is a sensory celebration of fresh, whole ingredients coming together in perfect harmony.
Ingredients
2 cans (15 oz each) Cooked Chickpeas
1/3 cup Avocado Oil Mayonnaise
2 Medium Celery stalks
1/4 cup Red Onio
1 tablespoon Fresh Lemon Juice
1 teaspoon Maple Syrup
2 tablespoons Fresh Dill or Parsley
1 tablespoon Dijon Mustard
Sea Salt and Black Pepper to taste
4–6 slices Sourdough or Gluten-Free Bread
Instructions
- Prepare the Base: Start by placing your drained and rinsed chickpeas into a large mixing bowl. Using a sturdy fork or a potato masher, gently press down on the chickpeas
- Add the Crunch: Toss in the finely diced celery and minced red onions
- Create the Dressing: In a small separate bowl, whisk together the avocado oil mayonnaise, Dijon mustard, fresh lemon juice, Maple Syrup, and chopped herbs
- Combine and Fold: Pour the dressing over the chickpea mixture and gently fold until combined. Season with salt and pepper
- The Final Assembly: Take your toasted bread slices and place a mound of the mixture on one slice. Press the second slice down gently, then slice diagonally
Notes
Let the mixture chill in the refrigerator for at least 30 minutes before serving.
Toast the bread for the best texture.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 345 kcal
- Sugar: 4g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg