Chickpea Salad Sandwich

Time: 20 minutes

Serves: 4

INGREDIENTS

For the Chickpea Salad

Two 15-ounce cans of chickpeas, drained and rinsed

¼ cup finely chopped celery

¼ cup chopped green or red onion

2–3 tablespoons fresh dill (or 1 teaspoon dried dill)

¼–½ cup vegan mayonnaise or plain non-dairy yogurt

2 tablespoons fresh lemon juice

½ teaspoon salt, or to taste

For the Sandwiches

Bread of your choice

Lettuce leaves

Fresh sprouts

Tomato slices

Extra vegan mayo

Mustard 

INSTRUCTIONS

Place the chickpeas in a large mixing bowl.

Use a fork or potato masher to mash them until they’re mostly broken down but still a little chunky.

Add celery, onion, dill, vegan mayo, lemon juice, and salt.

Stir everything until evenly combined.

You can serve it immediately, or cover and refrigerate it for up to 5 days to let the flavors develop.

Spread a little mayo or mustard on your bread slices, then layer with lettuce, tomato, and sprouts.

Add a generous scoop of chickpea salad, close the sandwich, and enjoy!

NUTRITION INFORMATION

Per serving:

Calories: 203

Carbohydrates: 19 g

Protein: 6 g

Fat: 11 g

Saturated Fat: 1 g

Polyunsaturated Fat: 1 g

Monounsaturated Fat: 1 g

Sodium: 719 mg

Potassium: 220 mg

Fiber: 6 g

Sugar: 0.4 g

Vitamin A: 125 IU

Vitamin C: 5 mg

Calcium: 51 mg

Iron: 2 mg