I have been making this chickpea salad for years and thought I’d share it. It’s a filling vegetarian lunch idea that is so easy to whip up! I made mine on rosemary sea salt sourdough bread, but you can also skip the bread and enjoy it on top of a green salad. Quick, so simple, and delicious.
Chickpea Salad Sandwich
Prep Time 10 minutes
Servings 2
Ingredients
- 1 15.5-oz. can chickpeas, drained and rinsed
- 1 celery stalk, chopped (about ½ cup)
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tablespoons mayonnaise
- 1 small shallot, finely chopped
- 1 ½ tablespoons fresh lemon juice
- ½ teaspoons Dijon mustard, plus more for serving
- ½ teaspoon sea salt
- Freshly ground black pepper
- Bread of your choice, toasted
- Arugula or microgreens
Preparation
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1. Coarsely mash chickpeas in a large bowl with a fork or potato masher. Stir in the celery, parsley, mayonnaise, shallot, lemon juice, mustard, sea salt, and several grinds of black pepper.
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2. Spread one side of toasted bread slices with desired amount of mayonnaise and mustard. Add chickpea salad and lettuce or microgreens.
Bon Appétit!
xx—BB
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