Ingredients
Scale
- 1 can (about 400g) chickpeas, drained and rinsed
- 2 tablespoons mayonnaise (or vegan alternative)
- 1 tablespoon Dijon mustard
- 1 stalk celery, finely chopped
- 2 tablespoons red onion, finely chopped
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- Whole-grain bread or preferred sandwich bread
Instructions
- Drain and rinse the chickpeas thoroughly.
- Place chickpeas in a bowl and mash with a fork or potato masher until mostly smooth with some chunks remaining.
- Add mayonnaise and Dijon mustard to the mashed chickpeas. Mix until well combined.
- Stir in finely chopped celery and red onion for crunch and flavor.
- Add fresh parsley, then season with salt and pepper. Adjust seasoning to taste.
- Optional: Lightly toast the bread slices to add texture.
- Spread the chickpea salad evenly on one slice of bread.
- Top with the second bread slice to complete the sandwich. Add extra greens if desired.
Notes
For a vegan option, use plant-based mayonnaise.
Customize by adding pickles, capers, or spices like curry powder.
The salad can be stored refrigerated for up to 3 days. Stir before use if it thickens.
To avoid soggy bread, assemble sandwiches just before serving.
- Prep Time: 10