Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, finely chopped
- 1/4 cup pickles, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1/2 cup mayonnaise (or vegan mayo for a plant-based option)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 8 slices whole grain bread
- Lettuce leaves and tomato slices for serving (optional)
Directions:
- Prepare the Chickpeas: In a large mixing bowl, add the drained and rinsed chickpeas. Use a fork or a potato masher to mash the chickpeas until you achieve a chunky consistency.
- Add Vegetables: To the mashed chickpeas, add the finely chopped red onion, celery, pickles, and fresh parsley. Mix well to combine.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice. Pour the dressing over the chickpea mixture and stir until everything is evenly coated. Season with salt and pepper to taste.
- Chill the Salad: Cover the bowl and refrigerate the chickpea salad for at least 30 minutes to allow the flavors to meld.
- Assemble the Sandwiches: Take the chilled chickpea salad out of the refrigerator. Scoop a generous portion onto one slice of whole grain bread. Top with lettuce leaves and tomato slices if desired. Place another slice of bread on top to create a sandwich.
- Slice and Serve: Use a sharp knife to slice each sandwich in half diagonally. Serve the chickpea salad sandwiches immediately.
Nutrition Facts (per serving):
- Serving size: 1 sandwich
- Calories: 320 kcal
- Total Fat: 14g
- Saturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 480mg
- Total Carbohydrates: 40g
- Dietary Fiber: 8g
- Sugars: 5g
- Protein: 10g
Enjoy this delicious and protein-packed chickpea salad sandwich as a wholesome and satisfying meal for lunch or a light dinner.