Today I was in the mood for a filling, light sandwich. Filling and light, sounds a little contradicting doesn’t it? Well this chickpea salad sandwich knows just how to satisfy an apatite without that gross after feeling. If you’re unfamiliar with chickpea salad, it’s a great alternative to chicken salad. This was my first time making it and I must say it was pretty simple and tasty.
Here’s the recipe I put together (note this recipe is to make quite a few servings… Like 4 or 5 sandwiches worth! Good for leftovers!)
Chickpea Salad Sandwich
1 big slice of rosemary sourdough bread
2 cans of chickpeas
2/3 cup of veganaise
2 stalks of celery
1/3 cup of minced red onion
1 tsp of mustard
2 tsp of lemon juice
Salt and pepper
First, drain the chickpeas and pour them into a large bowl. Mash them until the chunks are nearly gone. Add in the veganaise, mustard, and lemon juice. Finely slice the stalks of celery and mince the onion, then add them into the mix. Add salt and pepper according to taste.
Next, cut your big slice of bread in half and spread some mayo on both pieces. Add in however much salad you want… aaaaand enjoy! I added some jalapeño chips on the side and it complimented the sandwich perfectly.
Thoughts and suggestions:
After making this for the first time, I thought about it and I think the sandwich could have been better with a slice of tomato and some lettuce. Try it that way if you like — I certainly will next time.