Garden Veggie Chickpea Salad Sandwich
A mashed chickpea salad loaded with celery, carrots, bell pepper and pickles, bound with mayo and mustard and folded with sunflower seeds and basil. It piles onto sandwich bread for lunch, or works as a wrap or with crackers.
Ingredients
For the Salad
- 15 ounce canned chickpeas, drained and rinsed
- 3 stalk green onion
- 2 stalk celery
- ¼ cup shredded carrot, chopped
- ¼ cup red bell pepper, finely chopped
- ¼ cup dill pickle, finely chopped
- ¼ cup mayonnaise, store bought or homemade, vegan or regular
- 1–2 teaspoon dijon mustard
- 1 teaspoon yellow mustard
- ⅛ teaspoon dried dill, or fresh, to taste
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 3 tablespoon sunflower seeds, unsalted, roasted
- 2 tablespoon fresh basil, chopped, plus extra to taste
For the Sandwich
- 8 slice multi-grain sandwich bread
- 2 cup arugula, or romaine lettuce
- 2 tablespoon fresh basil, as desired, to taste (optional)
- 1 piece tomato, sliced (optional)
- ¼ piece red onion, sliced (optional)
Tasty Sandwich Spread Options
- 2 tablespoon spicy mustard, to taste (optional)
- ¼ cup hummus, to taste (optional)
- 2 tablespoon mayonnaise, to taste (optional)
Method
- Drain and rinse your chickpeas and add them to a large bowl. Mash with a potato masher until texture appears flaked, almost like tuna salad. I use both a potato masher and follow up with a fork to make sure every chickpea is deliciously smashed. You could also use a food processor and skip the arm workout!
- Chop your green onion, celery, shredded carrots, pepper, and pickles.
- Add to the bowl with your chickpeas, then add mayo, dijon, yellow mustard, dill, salt and pepper. Stir well to coat.
- Fold in sunflower seeds and basil (as much or as little as you'd like) and adjust any ingredients to taste.
- Pile high on bread with all your sandwich fixings or enjoy as a wrap, with crackers, on a salad.