Garden Veggie Chickpea Salad Sandwich
This Garden Veggie Chickpea Salad Sandwich is a fresh, creamy, and satisfying plant-based meal made with protein-rich chickpeas, crunchy vegetables, and a tangy herb-filled dressing. It’s quick to prepare, nutritious, and perfect for lunches, meal prep, or healthy snacking.
Equipment
- mixing bowl
- fork or potato masher
- knife
- cutting board
- spoon
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup mayonnaise
- 1-2 tsp Dijon mustard
- 1 tsp yellow mustard
- salt and black pepper to taste
- 2 celery stalks, finely chopped
- 3 green onions, sliced
- 1/4 cup shredded carrots
- 1/4 cup red bell pepper, finely diced
- 1/4 cup diced pickles (optional)
- 2 tbsp fresh basil, chopped
- 1-2 tbsp fresh dill
- 3 tbsp sunflower seeds
- bread of choice
- lettuce or arugula
- tomato slices
Instructions
- Drain and rinse chickpeas, then mash them in a bowl using a fork or potato masher, leaving some chunks for texture.
- Finely chop celery, green onions, carrots, and red bell pepper.
- In a small bowl, mix mayonnaise, Dijon mustard, yellow mustard, salt, and pepper until smooth.
- Add chopped vegetables and herbs to the chickpeas, then pour in the dressing and mix until combined.
- Fold in sunflower seeds for added crunch and texture.
- Taste and adjust seasoning with more mustard, salt, or mayonnaise as needed.
- Spread the chickpea salad onto bread, add lettuce and tomato slices, then assemble and serve.
Notes
Mash chickpeas just enough to keep a chunky texture. Chill the mixture for 20–30 minutes for better flavor. Use fresh herbs like basil and dill for the best taste. Toast bread for added crunch and structure. Add a splash of lemon juice for extra freshness if needed.
Nutrition
Calories: 350kcalCarbohydrates: 38gProtein: 12gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 5mgSodium: 520mgPotassium: 420mgFiber: 10gSugar: 6gVitamin A: 2500IUVitamin C: 25mgCalcium: 80mgIron: 3mg
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