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Chickpea Salad Sandwich

Course lunch
Cuisine American
Keyword chickpeas, vegetarian
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

  1. 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.

  2. 2. Spread one side of toasted bread slices with desired amount of mayonnaise and mustard. Add chickpea salad and lettuce or microgreens.