Looking for a quick, delicious, and plant-based meal option? This Chickpea Salad Sandwich is perfect for a light lunch or an easy dinner that packs flavor and nutrition! With the creamy texture of chickpeas, zesty lemon juice, and a hint of Dijon mustard, this recipe brings a delightful twist to the classic sandwich. Fresh dill and crunchy celery add a burst of freshness, while gluten-free bread and paleo mayonnaise make it a wholesome choice for anyone following a gluten-free or paleo lifestyle. Ready in minutes and bursting with flavor, this sandwich is sure to become a new favorite!
Recipe
Serves 4
17 oz. (480g) canned chickpeas, drained & rinsed
3 tbsp. lemon juice
2 tsp. Dijon mustard
½ tsp. garlic powder
1.8 oz. (50g) celery, finely chopped
3 tbsp. fresh dill, finely chopped
8 slices gluten-free bread, toasted
4 tbsp. paleo mayonnaise (We like Primal Kitchen)
4 lettuce leaves
4 thin slices red onion
4 tomato slices
How to Prepare
Combine the chickpeas, 2 tablespoons of olive oil, lemon juice, mustard and garlic powder in a large bowl. Using a fork or potato masher, crush the chickpeas until most are mashed but some are still whole. Stir in celery, dill, salt and pepper.
Take 4 slices of toasted bread and spread a tablespoon of mayonnaise on each. Top with a leaf of lettuce, onion, tomato and the chickpea mixture. Place on the remaining 4 slices of toast and serve.
