Chickpea Salad Sandwich
User Reviews
5
-
Prep Time
10 mins
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Total Time
10 mins
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Servings
4
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Calories
141 kcal
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Course
Main Course
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Cuisine
Vegan
Chickpea Salad Sandwich
Description
The Chickpea Salad Sandwich features mashed chickpeas blended with ripe avocado, brown mustard, lemon juice, and seasoning to produce a creamy and tangy filling. Red onion and celery add crispness, while dill supplies an herbal note. The salad is stirred until partially mashed, providing a balance of texture from smooth to chunky.
This mixture is served as a sandwich filling on bread, garnished with slices of tomato, onion, and lettuce, delivering layered freshness alongside the creamy chickpea spread. The flavors combine to mimic a traditional egg salad in taste and texture, making it a satisfying substitute.
Leftovers can be stored in an airtight container for up to two days, although the avocado may cause slight browning, which does not affect the flavor. This makes it a convenient make-ahead option or for packing meals.
Ingredients
Chickpea Avocado Salad
- 1 (15 oz.) can chickpeas , drained and rinsed
- 1 avocado pitted, ripe
- 2 teaspoons brown mustard spicy
- 1 tablespoon lemon juice
- ½ teaspoon salt sea salt
- ¼ teaspoon black pepper ground
- ¼ cup red onion diced
- 2 celery diced, ribs
- 2 tablespoons dill optional, fresh minced
Sandwich Assembly
- bread sliced
- red onion sliced
- tomato sliced
- lettuce
Instructions
- In a large bowl, combine the avocado flesh, mustard, lemon juice, salt, and pepper. Use a fork to mash it together, until creamy.
- Add in the drained chickpeas, red onion, celery, and fresh dill. Stir well, mashing some of the chickpeas as you go, until it reaches your desired texture. Taste the chickpea filling and adjust any seasoning to taste.
- Serve the chickpea salad right away as a sandwich filling or in a lettuce wrap. For a sandwich, serve it on whole-grain bread with sliced tomatoes, red onion, and lettuce, or use any toppings you have on hand. It tastes remarkably like an egg salad sandwich.
- Leftover chickpea salad can be stored in an airtight container for up to 2 days. It will brown slightly over time, because of the avocado, but it still tastes good!
Notes
- Estimate about 2 cups total salad, with servings based on a heaping ½ cup per sandwich.
- Salad keeps refrigerated in an airtight container for up to 2 days; slight browning from avocado is normal.
- Recipe was updated to omit pickles; original included them as an option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Calories | 141kcal | 7% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 495mg | 21% |
| Potassium | 361mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin A | 94IU | 2% |
| Vitamin C | 7mg | 8% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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