Chickpea Salad Sandwich Filling (Print View)

Creamy chickpea and herb filling with tangy dressing, ideal for sandwiches and wraps.

# What You’ll Need:

→ Chickpea Base

01 - 2 cans (15.5 oz each) chickpeas with liquid, drained

→ Vegetables & Herbs

02 - 2 tablespoons minced celery
03 - 2 tablespoons minced yellow onion
04 - 2 tablespoons minced fresh parsley

→ Dressing

05 - 4 to 5 tablespoons vegan mayonnaise
06 - 2 to 3 teaspoons Dijon mustard
07 - ½ teaspoon salt

# Directions:

01 - Add chickpeas with their liquid to a medium saucepan. Heat over medium heat, simmering for 10 minutes while stirring occasionally. Drain thoroughly in a colander or fine mesh sieve.
02 - Transfer drained chickpeas to a large bowl. Using a potato masher or fork, mash until mostly broken down while maintaining some texture.
03 - Add minced celery, yellow onion, fresh parsley, vegan mayonnaise, Dijon mustard, and salt to the mashed chickpeas. Stir until well combined.
04 - Taste the mixture and adjust salt, mayonnaise, or mustard to preference.
05 - Refrigerate covered for 1 hour for optimal flavor development, or serve immediately on bread, in wraps, or in lettuce cups with desired toppings.

# Expert Advice:

01 -
  • It is a vegan, dairy-free, and nut-free protein option.
  • Ready in just 15 minutes for a fast and nutritious meal.
  • Features a versatile profile that works in sandwiches, wraps, or salads.
  • Simple ingredients commonly found in your pantry and fridge.
02 -
  • Mashing the chickpeas while they are still warm after simmering helps achieve a better consistency.
  • Ensure the chickpeas are well-drained before mashing to avoid a watery salad.
  • Check the labels on your mayonnaise and mustard to ensure they meet your specific dietary needs regarding soy or egg allergens.
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