Chickpea salad sandwich vegan (Printable)

Creamy, protein-rich chickpea filling with fresh herbs and a tangy dressing for vegan sandwiches.

# Components:

→ Chickpea Base

01 - 2 cans (15.5 oz each) chickpeas, drained and rinsed, approximately 3¾ cups

→ Vegetables & Herbs

02 - 2 tablespoons minced celery
03 - 2 tablespoons minced yellow onion
04 - 2 tablespoons minced fresh parsley

→ Dressing

05 - 4 to 5 tablespoons vegan mayonnaise
06 - 2 to 3 teaspoons Dijon mustard, plus more to taste
07 - ½ teaspoon salt, plus more to taste

# Method:

01 - Add drained chickpeas to a medium saucepan. Heat over medium heat, simmering for 10 minutes while stirring occasionally.
02 - Pour chickpeas into a colander or fine mesh sieve and drain thoroughly.
03 - Transfer drained chickpeas to a large bowl. Using a potato masher or fork, mash until mostly broken down while maintaining some texture.
04 - Add minced celery, minced onion, minced parsley, vegan mayonnaise, Dijon mustard, and salt to mashed chickpeas. Stir until well combined.
05 - Taste the mixture and adjust seasoning as needed. Add additional mayonnaise or mustard according to preference.
06 - Cover and refrigerate for 1 hour for optimal flavor development, or serve immediately if preferred.
07 - Spread on bread, wrap in tortillas, or serve in lettuce cups with desired toppings.

# Expert Advice:

01 -
  • It's ready in fifteen minutes but tastes like you planned something special.
  • The texture is exactly right, chunky enough to feel satisfying but creamy enough to hold together on bread.
  • One batch feeds a crowd or gives you lunch for half the week without any guilt.
02 -
  • Don't skip draining the chickpeas properly or your sandwich filling will be soggy and unpleasant within an hour.
  • The mayonnaise and mustard are the reason this tastes like something special, not just mashed beans on bread, so don't hold back on either.
03 -
  • Mince your vegetables finely so they distribute evenly and disappear into bites rather than creating texture surprises.
  • Start with less mayonnaise and mustard than the recipe suggests, you can always add more but you can't take it out once it's combined.
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