Chickpea Salad Sandwich Recipe

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Chickpea "tuna" salad sandwich is made with mashed chickpeas, lemon, Dijon, and fresh herbs, served on sandwich bread.

Prep Time15

Total Time15

Cuisine: American

Servings: servings

Remove about 2 tablespoons of the liquid from one of the chickpea cans and place it in a large bowl. Rinse and drain the chickpeas, and set aside.
To the large bowl with the chickpea liquid, add the yogurt, mayonnaise, lemon zest, lemon juice, mustard, salt, and pepper, and whisk to combine.
Add the chickpeas to the dressing and use a potato masher or a fork to mash the chickpeas to your desired consistency. Add celery, shallots, and dill, folding them together until incorporated.
Assemble the chickpea salad sandwich by adding the mixture to sliced bread along with lettuce. Serve immediately.

Nutrition label does not include bread.

My Top Tip: Shell your chickpeas. It's optional, but removing the skins makes your chickpea salad sandwich extra smooth and creamy. Place the chickpeas in a large bowl filled with warm water. Rub them with your fingers to release the skins, which will easily float to the surface of the water. Skim the skins from the water with a slotted spoon and discard.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The smashed chickpea salad sandwich mixture may separate as it sits, so give it a quick stir before serving to redistribute the ingredients.

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