Hey friend! So, you know how sometimes you’re just craving something that’s light, refreshing, but totally satisfying? Enter the chickpea salad sandwich. I first stumbled upon this recipe during a particularly hectic week (you know, one of those where the days just blur together and you forget what day it is). I needed something quick and healthy, but I also wanted it to taste like I’d put some thought into it. So this little number has been a lifesaver. Trust me, even my picky eater of a brother can’t get enough of it!
Why You’ll Love This
I make this when I’m in a rush but still want something wholesome. It’s like my secret weapon for quick, satisfying meals. My family goes crazy for it because it’s just so versatile. Sometimes I even throw in whatever veggies are lurking in the fridge (you know the ones that are just about to go to the dark side). Plus, it’s totally perfect for those “I don’t want to cook” days!
Ingredients List
- 1 can of chickpeas (240g), rinsed and drained
- 1/4 cup mayo or Greek yogurt (I’ve tried both, depends on what’s handy)
- 1 tbsp Dijon mustard (or regular mustard when I’m out)
- 1/2 lemon, juiced (sometimes I just eyeball it)
- 1 celery stalk, chopped (honestly, any crunchy veg will do)
- 1/4 red onion, minced (or whatever onion you’ve got lying around)
- Salt and pepper to taste
- Whole-grain bread or any bread you fancy
Directions
- Mash the chickpeas in a bowl with a fork. It should be chunky, not a paste (though my first attempt was more like hummus, oops!).
- Add the mayo, mustard, lemon juice, celery, and onion. Stir until well combined. This is where I usually sneak a taste.
- Season with salt and pepper. Don’t worry if it looks a bit weird at this stage – it always does!
- Slap it between two slices of bread (or one if you’re feeling open-faced) and enjoy!
Notes
I discovered that mashing the chickpeas a bit less gives a nice texture. Too smooth and you lose the bite. Also, using a fork instead of a blender keeps things more rustic (and saves washing up, bonus!).
Variations
I’ve tried adding sriracha for a spicy kick and it was a hit! Once, I tried blending in avocado to make it creamier, but I think it made it too mushy. Lesson learned.
Equipment
Honestly, all you need is a fork and a bowl. If you don’t have a masher, your hands work just fine!
Storage Information
This keeps well in the fridge for up to three days, though honestly, in my house it never lasts more than a day!
Serving Suggestions
I love serving this with a side of chips or a simple green salad. My family likes it on toasted sourdough – it’s a Sunday tradition now.
Pro Tips
I once tried rushing the mashing step and regretted it because the texture was all off. Take your time with it.
FAQ
Can I make this vegan? Totally! Just use vegan mayo and you’re good to go.
What if I don’t have Dijon mustard? No worries! Regular mustard or even a dash of vinegar can give it the tang you want.
Can I add more veggies? Absolutely. I’ve thrown in bell pepper, shredded carrots, you name it!
Is this good the next day? I think it tastes better the next day. The flavors just get a chance to mingle more.
