Go Back

Chickpea Salad Sandwich

This Chickpea Salad Sandwich is a quick, nutritious, and versatile meal that's perfect for busy days or casual gatherings.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 15 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 2 cans 15.5-ounce cans chickpeas approximately 3 ¾ cups
  • 2 tablespoons minced celery
  • 2 tablespoons minced yellow onion
  • 2 tablespoons minced fresh parsley
  • 4-5 tablespoons mayonnaise (vegan if desired)
  • 2-3 teaspoons Dijon mustard (vegan if desired) plus more to taste
  • ½ teaspoon salt more or less to taste

Instructions

Cooking

  • Simmer: Start by adding the chickpeas along with their liquid to a medium saucepan. Place it on the stovetop over medium heat and let it simmer for about 10 minutes, stirring occasionally.
  • Drain: After 10 minutes, pour the chickpeas into a colander to drain them well.
  • Mash: Transfer the drained chickpeas into a large bowl. Use a potato masher or fork to mash the chickpeas until you achieve your desired consistency — smooth or chunky!
  • Mix: Once you've got the chickpeas mashed, add in the minced celery, yellow onion, parsley, mayonnaise, Dijon mustard, and salt. Stir until everything is fully incorporated. Don't hesitate to taste and adjust seasoning to your liking.
  • Chill: Cover the bowl with a lid or plastic wrap, and pop it in the fridge. Let the chickpea salad chill for at least 1 hour so the flavors meld together nicely.
  • Serve: You can serve the salad immediately on bread, in lettuce cups, or refrigerate it and enjoy later.

Notes

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. The flavors deepen the next day, but refrain from freezing, as the texture of the vegetables may be affected.