Chickpea Salad Sandwich

Chickpeas make an awesome sandwich topping— even beyond hummus! Try mashing chickpeas and adding spices, celery, and onion to make a creamy chickpea salad. This recipe is super easy to make and is a delicious idea for picnic lunches or meals on-the-fly.

Chickpea Salad Sandwich
Serves 6
This recipe is super easy to make and is a delicious idea for picnic lunches or meals on-the-fly.
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Ingredients
  1. 3-3.5 cups cooked chickpeas (or 2- 15oz cans)
  2. 3-4 celery ribs (chopped)
  3. 1 medium onion (chopped)
  4. 2/3 cup cashews*
  5. 1/4- 1/2 cup water
  6. 1 tsp of lemon juice
  7. 1/2 tsp of garlic powder
  8. 1 tsp of onion powder
  9. 1 tsp of mustard
  10. 1-2 tsp parsley
  11. 1 tsp of paprika
  12. 1 tbsp of nutritional yeast (optional)
  13. Black pepper (to taste)
  14. Sliced tomatoes (for topping)
  15. Spinach (for topping)
  16. 12 slices sprouted bread, whole wheat bread, or GF bread (or 6 sprouted pita pockets)
Instructions
  1. Drain and rinse chickpeas. In a bowl, lightly mash them with a fork. It should have a coarse texture. Set the bowl aside.
  2. In a blender, mix cashews with the plant-based milk or water, lemon juice, lemon juice, garlic powder, onion powder, mustard, parsley, nutritional yeast, and paprika until smooth.
  3. Pour cashew sauce over the chickpeas and add chopped celery and onions. Mixed all the ingredients until the sauce is evenly dispersed.
  4. Top it on whole grain bread or whole grain pita pockets with tomatoes and spinach. For an alternative style of eating it, put it on a bed of greens with sprouts, cucumbers, tomatoes.
Notes
  1. *If you have a nut allergy, try swapping in ¼ cup tahini (sesame paste). You may use some liquid to thin out the tahini. Or 2/3 cup pumpkin seeds for the cashews.
  2. If you have a small family, cut the recipe in half. Otherwise this makes great leftovers to use for lunches throughout a busy work week.
Kristina DeMuth http://stonebreakerswebgroup.com/