This has got to be one of my favourite sandwiches, especially during the dog days of summer when it’s too hot to cook. A lunchtime favourite, it’s so simple to make and is ready to devour in about five minutes.
The only hard part about this recipe is deciding what bread you want to slather this chickpea salad on. Put it on a cracker, load it into a kaiser, smear it on ciabatta or fill it inside a wrap—I could even eat it as is!
What’s particularly great about this chickpea salad sammie is that it’s a great meat-free alternative and can even be vegan-friendly if you swap regular mayo for a vegan mayo. That said, since it’s plant-based, that means there’s no funky smell. It just takes the best parts of a tuna salad and leaves you feeling (and smelling!) fresh.
Super higher in protein, this recipe will leave you feeling full, while also satisfying your cravings. It’s the perfect sandwich and the little drizzle of honey makes it all the better. What can I say, I drizzle that stuff on literally everything.
My one and only tip is to not completely pulse the chickpeas into a paste, that way you’ll have some texture and not just end up with hummus! Other than that, feel free to jazz up this chickpea salad with some fancy bread and a healthy topping of fresh greens and you’ve got a super healthy and delicious meal.
. . .
Chickpea Salad Sammie
* Make 2 servings *
2 cups chickpeas
3 tablespoons mayonnaise
1 tablespoon relish
1 tablespoon grain mustard
1/4 teaspoon salt
¼ teaspoon chili flakes
Drizzle of honey
2 slices of artisanal bread of your choice
Add chickpeas to a food processor and pulse for a few seconds. The beans should be slightly smashed but still have most of their shape. Add to a mixing bowl.
Mix chickpeas with mayo, relish, mustard, salt and chili flakes until well combined.
Spread chickpea salad onto a slice of toasted bread and top with a drizzle of honey.