Chickpea Salad Sandwich
This Mediterranean-inspired vegan sandwich reimagines the classic egg salad format using plant-based chickpeas instead. Rather than mayo, a zippy Dijon vinaigrette takes a lighter, more flavorful approach where the fresh herbs and veggies can shine. The recipe is designed for meal prep and can be served traditionally or adapted as lettuce wraps or on pita bread.
Ingredients
- 1 (400g) can chickpeas, drained and rinsed
- 1 celery rib, chopped
- 1 carrot, peeled and chopped
- 1 Persian cucumber, chopped
- 4 radishes, chopped
- 2 green onions, trimmed and chopped
- 40g pitted Kalamata olives, chopped
- 40g pitted Castelvetrano olives, chopped
- 40g chopped fresh parsley leaves
- 20g chopped fresh mint leaves
- 1 Dijon Vinaigrette (see recipe link)
- 8 slices whole grain bread, toasted
Instructions
**Mix**: Add drained chickpeas to a large bowl and lightly mash with a fork. Add celery, carrot, cucumber, radish, green onion, olives, parsley, and mint. Season with salt and pepper, then toss gently.
**Dress**: Add desired amount of Dijon Vinaigrette, coating all ingredients well, and toss to combine.
**Serve**: Spoon the chickpea mixture onto 4 toasted bread slices and top with remaining 4 slices.