Lemony Chickpea Salad Sandwiches (Printable Version)
Zesty chickpeas and fresh veggies create a vibrant plant-based sandwich with tangy lemon and creamy dressing.
# Ingredients:
→ Chickpea Salad Filling
01 -
800 grams canned chickpeas, drained and rinsed
02 -
60 grams chopped celery
03 -
30 grams chopped red onion
04 -
15 grams chopped fresh parsley
05 -
60 grams vegan mayonnaise
06 -
15 millilitres freshly squeezed lemon juice
07 -
2.5 millilitres Dijon mustard
08 -
Salt, to taste
09 -
Ground black pepper, to taste
→ Sandwich Assembly
10 -
8 slices whole-wheat bread
# Steps:
01 -
In a medium mixing bowl, mash the chickpeas with a fork until mostly smooth with some texture remaining.
02 -
Add celery, red onion, parsley, vegan mayonnaise, lemon juice, Dijon mustard, salt, and black pepper to mashed chickpeas. Mix thoroughly to create a uniform salad.
03 -
Evenly distribute the chickpea salad over half of the bread slices, then top with the remaining bread slices. Cut each sandwich in half if preferred.
04 -
Wrap each sandwich individually in plastic wrap or aluminium foil and refrigerate for up to three days.
# Notes:
01 -
For best texture, toast bread just before serving to maintain crispness and warmth.