Chickpea Salad Sandwich
Yield: 2-3 sandwiches
Prep: 5 minutes
Total Time: 5 minutes
1-15 oz. can chickpeas (drained)
2 tbsp. vegan mayo
1 1/2 tbsp. dijon mustard
1/4 cup diced pickles
3 tbsp. hulled sunflower seeds
squeeze of fresh lemon juice (about 1 tsp.)
salt & pepper to taste
Fixings: sliced bread, tomatoes, red onion and lettuce
In medium sized bowl mash your chickpeas well. Make sure you drain the chickpeas before mashing them. You do not want watery chickpea salad!
Add mayo & mustard and stir.
Fold in pickles and sunflower seeds.
Season with salt, pepper and lemon juice to taste. Stir until incorporates.
Top your bread slice with a heaping scoop of chickpea salad, top with tomatoes, red onion and lettuce. You can add avocado too for an extra special treat!
Note: I remember hating tuna salad growing up. I was never much of a fish person even when I wasn't vegan. I would put pounds of mustard in my tuna salad just to make it bearable. No need, just eat chickpea salad sandwiches! Quick, easy and no fishy taste. I prefer pickles in mine as I am not really a relish girl. However, if you want to relish it up I would recommend about 2-3 tbsp. of relish in this recipe.