Our plant-powered chickpea salad is a vegan spin on the classic tuna salad. Build it into an easy sandwich or serve it over salad greens for a quick lunch or dinner.
Ingredients
- 2 tbsp vegan mayonnaise
- 1 tbsp finely chopped dill pickles
- 1 tsp Dijon mustard
- 1 (15.5 oz) can low-sodium chickpeas, drained and rinsed
- 1 stalk celery, finely chopped
- 1 green onion, thinly sliced
- 1 tbsp chopped parsley
- 8 slices whole-wheat bread, toasted
To Serve:
- Sliced tomato
- Lettuce leaves
Steps
- In a large bowl, combine the mayonnaise, pickles, and mustard. Season with salt and pepper. Add the chickpeas and lightly crush with a potato masher or fork.
- To bowl, add the celery, green onion, and parsley and stir to combine. Season with salt and pepper.
- Divide chickpea salad among 4 slices of toasted bread. Top with the tomato slices, lettuce, and remaining bread. Serve immediately.
This recipe is
- Vegetarian
- Vegan
- Nut-free
- Dairy-free
- Egg-free
Tags
- Dairy Free
- Nut Free
- quick
- vegetarian
- February March 2024
- Vegan
- plant based
- fast
- Guiding Stars
- Meal Prep
- 15 minute
- Egg Free