Garden Veggie Chickpea Salad Sandwich
A light yet satisfying sandwich filled with protein-packed chickpeas and vibrant veggies, perfect for lunch or a quick snack.
Ingredients
Salad Mixture
- 15 oz canned chickpeas, drained and rinsed
- 3 stalks green onion, chopped
- 2 stalks celery, chopped
- ¼ cup chopped shredded carrots
- ¼ cup finely chopped red bell pepper
- ¼ cup finely chopped dill pickle
- ¼ cup store-bought or homemade mayonnaise (vegan or regular)
- 1-2 tsp Dijon mustard
- 1 tsp yellow mustard
- ⅛ tsp dried dill (or fresh, to taste)
- ⅛ tsp salt
- ⅛ tsp pepper
- 3 tbsp unsalted roasted sunflower seeds
- 2 tbsp fresh chopped basil (plus extra to taste)
For Serving
- 4 slices Multi-grain sandwich bread
- to taste Arugula or romaine lettuce
- as desired Extra basil
- optional tomatoes and/or red onion, spicy mustard, hummus, mayo
Instructions
Preparation
- Drain and rinse your chickpeas and add them to a large bowl. Mash with a potato masher until the texture appears flaked, almost like tuna salad.
- Chop your green onion, celery, shredded carrots, red bell pepper, and dill pickles.
- Add the chopped veggies to the bowl with the chickpeas. Next, stir in the mayo, Dijon mustard, yellow mustard, dried dill, salt, and pepper. Mix well to coat everything evenly.
- Fold in the sunflower seeds and basil, adding as much or as little as you prefer, and taste to adjust any ingredients as desired.
Serving
- Pile the mixture high on slices of multi-grain sandwich bread topped with your favorite garnishes, or enjoy it as a wrap, with crackers, on a salad, or simply dive into the bowl with a spoon!
Notes
To keep the chickpea salad fresh, store any leftovers in an airtight container in the refrigerator for up to 3 days. If preparing the sandwich in advance, it’s best to keep the salad and bread separate until you’re ready to eat to prevent sogginess.