Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup vegan mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh dill (or 1 teaspoon dried dill)
- Salt and pepper to taste
- 4 slices whole grain bread
- Lettuce leaves and tomato slices for serving
Nutritional Information (per serving)
- Calories: 350
- Protein: 12g
- Fat: 12g
- Carbohydrates: 45g
- Fiber: 10g
- Micronutrients: Good source of Vitamin C, Folate, Iron, and Magnesium
Preparation
- In a mixing bowl, mash chickpeas with a fork or potato masher until coarse.
- Add vegan mayonnaise, Dijon mustard, lemon juice, celery, red onion, dill, salt, and pepper. Mix well to combine.
- Toast bread slices if desired.
- Divide chickpea salad evenly onto two slices of bread.
- Top with lettuce leaves, tomato slices, and remaining bread slices to make sandwiches.
- Serve immediately, or wrap sandwiches in parchment paper for a portable lunch option.
