Chickpea Salad Sandwiches
This vegetarian riff on a classic chicken salad sandwich is both satisfying and loaded with flavor, thanks to the tangy lemon juice, stone-ground mustard and fresh herbs. We added a sprinkle of roasted pepitas and a handful of hearty baby kale for texture and crunch. Serve on toasted whole wheat bread or with vegetables and crackers for a wholesome meal.
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 2 sandwiches (1 1/2 cups chickpea salad)
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 2 sandwiches (1 1/2 cups chickpea salad)
Ingredients
One 15-ounce can chickpeas, drained and rinsed
3 tablespoons mayonnaise or vegan mayonnaise spread
1 tablespoon fresh lemon juice
1 tablespoon roughly chopped fresh dill
2 teaspoons capers
1 1/2 teaspoons stone-ground mustard
1/2 teaspoon ground turmeric
Kosher salt and freshly ground black pepper
2 tablespoons roasted unsalted pepitas
1 cup lightly packed baby kale
4 slices whole wheat bread, toasted
Directions
- Mash the chickpeas, mayonnaise, lemon juice, dill, capers, mustard, turmeric, 1/2 teaspoon salt and several grinds of pepper in a large bowl with a fork or potato masher until beans are crushed and mixture is slightly chunky, scrapping down the sides of the bowl with a rubber spatula as needed. Taste and adjust the seasoning with salt and pepper.
- Spread the salad onto 2 pieces of toasted whole wheat bread, top with toasted pepitas and baby kale and then sandwich with the remaining 2 pieces of bread. Serve immediately.
