Recipe: Chickpea Salad Sandwich

Last month, we brought you a recipe from Elizabeth that was a curry broccoli chickpea salad. Today, we are continuing the theme of chickpea salad, but instead of in a bowl, this is going onto a sandwich. When you’re reading the recipe it may seem like a tuna salad sandwich and it should but it’s been altered for a vegetarian or vegan diet. If you are not following a plant-based diet, but want to incorporate more plant-based options in your meal planning, this is the recipe for you.

This recipe for chickpea salad sandwich is brought to you by Liesl Standish who is a mom and ultra-runner. She also runs the 100% vegan baked goods business, Liesls’ Sweets and Treats.

Recipe: Chickpea Salad Sandwich
Serves: 4-6 Servings

• (2) 15 oz cans of chickpeas or 3 cups cooked (drained/rinsed)
• (2) stalks of celery diced
• (1) cup carrots diced or shredded
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon lemon juice
• 1/4 teaspoon dried dill (optional)
• 1/4 teaspoon salt
• 1 tablespoon hemp seeds
• 1/2 cup vegan mayonnaise
• Bread of choice (see note)

1. In a medium bowl mash the drained chickpeas or put in a food processor/high speed blender and pulse a few times until you get the right consistency.
2. Pour into medium bowl if using a blender.
3. Add the remaining ingredients and stir until thoroughly combined.
4. Store in an airtight container in the refrigerator until ready to serve.
5. Options to serve it on: toasted bread, pita bread, wrap, lettuce leaves, etc.
   Note: The aquafaba (liquid from canned chickpeas) can be used as an egg substitute in baked goods so I usually save mine and use it for baking.