Mashed Chickpea Salad for Sandwich
If you're looking for a tuna-or-chicken-like salad without the meat, this chickpea salad is the solution! Mashed chickpeas are tossed with the same briny, bright, and herby flavors that are perfect for making a sandwich, lettuce wrap, or dipping veggies in for a make-ahead lunch!
Ingredients
- 15 ounce can chickpeas (drained and rinsed)
- 2 celery ribs (finely chopped)
- 4 Tablespoons finely chopped green onions (white and green parts finely chopped)
- 1/4 cup banana peppers or pepperoncini (chopped)
- 1/4 cup mayonnaise (vegan, if needed)
- 1/4 cup plain yogurt (vegan, if needed)
- 2 teaspoons dijon mustard
- 1 Tablespoon fresh dill* (finely choopped)
- 1 Tablespoon fresh parsley* (finely chopped)
- 1/2 teaspoon fine sea salt
- squeeze fresh lemon juice
- croissants or bread slices
- lettuce leaves
- tomato slices
- red onion (thinly sliced)
- microgreens
Instructions
- 1
In a large bowl, use a fork to mash the chickpeas to your desired consistency. I like a mostly-uniform mash with some larger chunks for texture.
- 2
Add the remaining ingredients and stir until completely combined. Taste test and adjust for salt levels, or more lemon juice as needed.
- 3
You can serve immediately, but at least 30 minutes in the fridge chills it through and gives the flavors time to develop.
- 4
Serve in sandwiches or as a dip alongside fresh veggies or crackers. Store leftovers in an airtight container in the fridge for up to 5 days. Enjoy!
Cook it from the original
This recipe comes from forkinthekitchen.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on forkinthekitchen.com