Chickpea Salad Sandwich
This chickpea salad sandwich is the perfect recipe to bring to a picnic and enjoy in the sun! Loaded with flavour and a perfect crunch from potato chips, this will be your new favourite spring/summer lunch!
Ingredients
- 450 ml450 ml450 ml Chickpeas, drained and rinsed
- 2 whole2 whole2 whole Celery, stalks
- 1 cup1 cup1 cup Lettuce, Romaine, shredded
- 3 whole3 whole3 whole Pickles, (mini size)
- 1 tsp1 tsp1 tsp Lemon Juice
- 3 Tbsp3 Tbsp3 Tbsp Vegan Mayo - Primal Kitchen
- 1 tsp1 tsp1 tsp Yellow Mustard
- 1 pinch1 pinch1 pinch Salt and Pepper
- 0.5 tsp0.5 tsp0.5 tsp Garlic Powder
- 0.25 tsp0.25 tsp0.25 tsp Black Salt (Kala Namak), taste and adjust as needed
- 1 bunch1 bunch1 bunch Potato Chips, 1 handful, crushed - flavour of choice
- 2 pieces2 pieces2 pieces Sourdough Bread, or a tortilla wrap if preferred
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Rinse and drain your chickpeas, then add them to a large bowl.
- Using a fork, mash your chickpeas. You can leave some chickpeas whole to add texture.
- Add in chopped celery, shredded lettuce, chopped pickles, lemon juice, vegan mayo and mustard and mix well until condiments are well incorporated.
- Add all spices and mix well.
- Crush chips of your choice and mix into the chickpea salad mixture.
- Add the chickpea salad to toasted bread and enjoy!
Notes
How to store: Place in an airtight container in the fridge for up to 3-4 days.
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Entrées Nut Free Other Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan VegetarianThis is our estimate based on online research. | |
Calories: | 541 |
Fat: | 20 g |
Carbohydrates: | 79 g |
Protein: | 18 g |
Cholesterol: | 0 g |
Sodium: | 612 mg |
Fiber: | 16 g |
Sugars: | 10 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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