These vegan chickpea salad sandwiches make an easy, protein packed plant-based lunch! It's full of fresh dill, crunchy celery, pickles, onions, and more!
- 1 19-oz can of chickpeas, drained well
- 1/2 cup diced celery (about 1 stalk)
- 1/2 cup diced dill pickle (1 large, or 3 small)
- 1/3 cup diced red onion
- 1/4 cup sunflower seeds
- 1 tbsp chopped capers
- 2 tbsp fresh dill, optional
- 1/4-1/3 cup vegan mayo (I used veganaise)
- 1/2 tbsp dijon mustard
- 1/2 tsp apple cider vinegar
- 1/2 tsp each of salt and pepper, or to taste
- slices of toasted bread (vegan + gf if needed)
- vegan cheddar cheese
- sliced tomatoes
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Before you begin, make sure the chickpeas are drained well. I even pat them down with a paper towel to remove extra moisture.
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In a large bowl, mash the chickpeas. Don't mash the chickpeas completly, you want to have some larger pieces of chickpeas in there.
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Add in the rest of the chickpea salad ingredients and mix well. Add salt and pepper, to taste, and if you want a little more tang you can add an extra 1/2 tsp of apple cider vinegar.
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Serve the chickpea salad on toasted bread. I like to melt some cheese on top and then finish with fresh slices of tomato. You can also make it into a sandwich with lettuce and tomato. See the post for more ideas!
