1. Make the Chickpea Salad:
In a medium bowl, mash the chickpeas with a fork or potato masher until chunky (leave some whole for texture).
Stir in the vegan mayo, Dijon mustard, and lemon juice until well combined.
Fold in the celery, carrot, red onion, and fresh herbs.
Season with salt and black pepper to taste.
2. Assemble the Sandwich:
Toast the bread slices if desired.
Spread a generous amount of the chickpea salad onto one slice of bread.
Top with lettuce, tomato slices, and avocado (if using).
Place the second slice of bread on top and gently press down.
Serving Suggestions:
Serve with a side of fresh fruit, chips, or a light green salad for a complete meal.
Use the chickpea salad as a filling for wraps or on crackers as an appetizer.
Tips for Success:
Customize: Add chopped pickles, capers, or a pinch of smoked paprika for extra flavor.
Meal Prep: Store leftover chickpea salad in an airtight container in the fridge for up to 3 days.
Gluten-Free Option: Use gluten-free bread or serve the salad in lettuce wraps.
This vegan chickpea salad sandwich is a quick, nutritious, and absolutely delicious way to enjoy a plant-based meal. Perfect for picnics, work lunches, or anytime you crave a satisfying sandwich! 🥪🌱✨
Vegan Chickpea Salad Sandwich
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