Chickpea Salad Sandwich Recipe
This vegan chickpea salad sandwich is a cheaper spin on egg salad, with so much eggy flavor thanks to sulphurous black salt (AKA kala namak). Creamy, slightly crunchy, and high in protein, it's a healthy sandwich that's ready in just 10 minutes. Serve any leftover chickpea salad as a dip or add it to a salad for extra protein.
Servings: 2 sandwiches
Calories: 448kcal
Ingredients
- 1 (15 ounce can) chickpeas, drained and rinsed
- ¼ cup dill pickles, finely chopped
- 1 stalk of celery, diced
- 2 Tablespoons vegan mayonnaise
- 2 ½ teaspoons stone ground mustard
- 1 ½ teaspoons apple cider vinegar
- 1 teaspoon dried dill (or 1 Tablespoon fresh dill, chopped)
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ½ teaspoon black salt (AKA kala namak)
- 1 teaspoon nutritional yeast (optional)
- sourdough bread or multigrain bread (for serving)
Instructions
- Pour drained and rinsed chickpeas into a medium bowl. Using a potato masher or fork, roughly mash about 80% of the chickpeas, leaving some whole for texture.
- Add the pickles, celery, vegan mayo, mustard, apple cider vinegar, dill, salt, pepper, kala namak, and nutritional yeast (if using). Mix well using a large spoon or rubber spatula. Taste and season as needed.
- If making sandwiches, assemble with bread and your favorite sandwich toppings. Store any leftover chickpea salad (covered) in the refrigerator for up to 4 days.
Video
Notes
- How to store chickpea salad: Place in an airtight container and store it in the refrigerator for up to 5 days.
- Do not freeze. This recipe only makes 2 servings, so I recommend eating it fresh.
- Go for a chunky texture. I mash about 80% of the chickpeas, leaving some whole chickpeas for a chunkier texture.
Nutrition
Calories: 448kcal | Carbohydrates: 69g | Protein: 14g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1939mg | Potassium: 209mg | Fiber: 3g | Sugar: 6g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 5mg
