Garden Veggie Chickpea Salad Sandwich

This tasty Garden Veggie Chickpea Salad Sandwich is a plant-based powerhouse of a lunch! Make it in advance for a party or picnic or to take along as an easy weekday lunch for work or school.

Course Main Course
Cuisine American
Keyword Garden Veggie Chickpea Salad Sandwich
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 309 kcal

Author Jenn Laughlin - Peas and Crayons
Ingredients

• FOR THE SALAD:
• 15 oz canned chickpeas, drained + rinsed
• 3 stalks green onion
• 2 stalks celery
• 1/4 cup chopped shredded carrots
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped dill pickle
• 1/4 cup store bought or homemade mayonnaise vegan or regular
• 1-2 tsp dijon mustard
• 1 tsp yellow mustard
• 1/8 tsp dried dill or fresh, to taste
• 1/8 tsp salt
• 1/8 tsp pepper
• 3 TBSP unsalted roasted sunflower seeds
• 2 TBSP fresh chopped basil plus extra to taste
• FOR THE SANDWICH:
• multi-grain sandwich bread
• arugula or romaine lettuce
• extra basil as desired
• optional tomatoes and/or red onion
• TASTY SANDWICH SPREAD OPTIONS
• spicy mustard
• hummus
• mayo

Instructions

1. Drain and rinse your chickpeas and add them to a large bowl. Mash with a potato masher until texture appears flaked, almost like tuna salad. I use both a potato masher and follow up with a fork to make sure every chickpea is deliciously smashed. You could also use a food processor and skip the arm workout!
2. Chop your green onion, celery, shredded carrots, pepper, and pickles.

For full instructions you can go to : https://peasandcrayons.com

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