I felt like a chickpea salad sandwich on this lovely Saturday, so I thought I’d share just how quick and easy it is to make a delicious vegan twist on a classic dish.
Naturally gluten free, too!!!
Recipe makes enough for about 3 sandwiches.
1 15 oz can chickpeas (garbanzo beans) drained and rinsed
3 tablespoons vegan mayo
2 teaspoons mustard
1 teaspoon garlic powder (or 1 clove fresh garlic)
1/2 teaspoon onion powder
1 to 1 and 1/2 teaspoons dill (I use the extra half teaspoon, but you can use it at your discretion!)
2 stalks celery, minced finely
1/4 teaspoon black pepper
Salt, to taste
Drain and rinse the can of chickpeas and pour into a shallow, medium sized bowl.
Using a potato masher, mash the chickpeas until they are a flaky consistency. You can also throw the chickpeas in a food processor and blend briefly. You will see the outer shells of the chickpeas; don’t freak out. They do not affect the texture of the final product. No need to pick them out.
Add all the ingredients except the dill and celery.
I like a little extra dill, and some people do not like it at all. This way, you can add extra, tasting at the end, or omit altogether. Stir in celery and you’re done!
This is a great dish to serve as a side with crackers when I have people over, or on a sandwich for lunch as a meal for one. It is also toddler approved! (I just leave out the celery since she picks around it. 😂)
I often double or triple this recipe when I have guests over. One great thing about that is that a can of chickpeas will usually run you about 79 to 99 cents depending on the brand. Substituting the chicken is even a win for your wallet!!! And since I always keep chickpeas in the pantry, I usually have everything to make this in a pinch.
I ate mine on a bed of spinach with shredded carrots and a little bit of mustard, because I just love mustard! Toasting the bread makes it just perfect!!!