Monday, May 30, 2011

My Favourite Chickpea Salad Sandwich

Most of us, at some point in have had an egg salad sandwich or a tuna salad sandwich or chicken salad. Now, I love a good tuna salad as much as the next person, but sometimes, you just want something with a little more oomph, and a little less slathered in mayo.

Enter Fresh's Chickpea Salad. Smashed chickpeas, carrots, celery, green onions and dill pickle... it's got all the right stuff going on. Pumped up with dijon mustard and honey and a mere tablespoon of mayonnaise (I've recently swapped this out for vegenaise because the latter just tastes SO much better), this is a friendly riff off of a classic comfort food.

Chickpea Salad Sandwich with Avocado and Pea Sprouts

Chickpea Salad 

(from Fresh at Home)


1 19 oz can chickpeas, drained and rinsed
1 large carrot, shredded
1 stalk celery, finely chopped
1 green onion, minced
1 large dill pickle, minced
1½ tbsp dijon mustard
½ tbsp honey (or agave)
1 tbsp vegenaise/mayonnaise
1 tsp lemon juice
kosher salt and pepper to taste


1. Break up chickpeas in a food processor until coarsely chopped. Alternatively, you can mash them with a potato masher.

2. In a large bowl, mix together chickpeas with remaining ingredients. Mixture will keep for 3 days in the fridge.

Makes enough for 6 sandwiches. I like topping mine with avocado, roasted red peppers and some alfalfa sprouts.

1 comment:

adventuresindinner said...

This looks terrific! I will totally be having this in the next bit. The baby loves chickpeas.

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