Chickpea Salad Sandwich Recipe

GermanInsightsByInsights Team Published Updated
Chickpea Salad Sandwich Recipe

This recipe delivers a creamy, crunchy, and flavorful filling that is packed with protein and fiber. It’s incredibly easy to whip up and can be adapted to whatever you have in your pantry.

  • Prep time: 15 minutes
  • Chill time: 30 minutes
  • Yields: 3-4 sandwiches

Ingredients

For the Chickpea Salad

  • 1 can (15-ounce / 425g) chickpeas, rinsed and drained well
  • â…“ cup mayonnaise (use vegan mayo for a fully plant-based version)
  • 1 large stalk of celery, finely diced
  • ¼ cup red onion, finely diced
  • 2 tablespoons sweet pickle relish or 1 large dill pickle, finely chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 tablespoon chopped fresh dill or parsley (or 1 teaspoon dried dill)
  • Salt, to taste
  • Freshly ground black pepper, to taste

For Assembling the Sandwiches

  • 6-8 slices of your favorite bread (sourdough, whole wheat, and rye work beautifully)
  • Lettuce leaves (like romaine, butter lettuce, or arugula)
  • Tomato slices (optional)
  • Avocado slices (optional)
  • Sprouts (optional)

Instructions

  1. Prepare the Chickpeas: After rinsing and draining the chickpeas, pat them dry with a paper towel. This helps prevent the salad from becoming watery.
  2. Mash the Chickpeas: In a medium-sized bowl, add the dried chickpeas. Using a potato masher or the back of a fork, mash them until they are broken down but still have some texture. Avoid turning them into a complete paste; you want some chunkiness.
  3. Combine Ingredients: To the bowl with the mashed chickpeas, add the mayonnaise, diced celery, red onion, pickle relish, lemon juice, Dijon mustard, and fresh dill.
  4. Mix Well: Stir everything together until it’s evenly combined.
  5. Season: Taste the salad and season generously with salt and freshly ground black pepper. Adjust any other ingredients to your liking. You might want a little more lemon juice for brightness or another dollop of mayo for creaminess.
  6. Chill (Recommended): For the best flavor, cover the bowl and refrigerate the chickpea salad for at least 30 minutes. This allows all the flavors to meld together beautifully.
  7. Assemble the Sandwiches: Toast your bread, if desired. Spread a generous amount of the chickpea salad onto one slice of bread. Top with lettuce, tomato slices, or any of your other favorite toppings. Place the second slice of bread on top.
  8. Serve: Slice the sandwich in half and serve immediately.

Tips & Variations

  • Add a Kick: For a little heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce.
  • Smoky Flavor: A ¼ teaspoon of smoked paprika adds a wonderful, smoky depth.
  • Curried Chickpea Salad: Add 1-2 teaspoons of curry powder and a tablespoon of chopped cilantro for a delicious twist.
  • Add Nuts or Seeds: For extra crunch and nutrients, mix in a tablespoon of toasted sunflower seeds or chopped walnuts.
  • No Mayo? You can substitute the mayonnaise with an equal amount of plain Greek yogurt (if not vegan) or mashed avocado for a different kind of creamy base.
  • Serving Suggestions: This salad isn’t just for sandwiches! Serve it in a lettuce wrap, scoop it with crackers or pita chips, or stuff it into an avocado or a hollowed-out tomato.

Storage

Store the leftover chickpea salad in an airtight container in the refrigerator for up to 4 days. It’s best to assemble the sandwiches just before eating to prevent the bread from getting soggy.


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