Chickpea Salad Sandwich
for 3 servings
- 15 oz chickpeas (425 g), drained and rinsed
- ¼ cup diced red onion (40 g)
- ½ red bell pepper, diced
- 3 tablespoons vegan mayonnaise
- ½ teaspoon dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 tablespoon fresh dill, chopped
- sliced bread, for serving
- leafy green, for serving
- Add the chickpeas to a medium bowl and mash with potato masher until a chunky texture is reached.
- Add the red onion, red bell pepper, vegan mayo, Dijon mustard, garlic powder, onion powder, salt, black pepper, and dill, and stir until well combined.
- Store the chickpea salad in an airtight container in the refrigerator for up to 5 days.
- To serve, spread the chickpea salad onto bread and top with leafy greens of choice. Wrap in parchment paper and secure with rubber band.
- Enjoy!
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