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Chickpea Salad Sandwich

This recipe guides you in creating a satisfying chickpea salad sandwich, a delicious plant-based alternative to traditional deli salads. Mashed chickpeas are combined with crunchy celery, briny capers, and a creamy lemon-Dijon dressing. Assembled on bread with fresh avocado, toasted almonds, tomato, and greens, it's a quick, healthy, and flavorful meal option.
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Total Time 15 minutes
Servings: 2 people
Course: lunch/dinner
Cuisine: Indian
Calories: 1512.2
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 15-ounce can chickpeas , rinsed and drained
  • 2 ribs celery diced
  • 2 tablespoons capers rinsed and drained
  • 3 tablespoons mayonnaise
  • 2 tablespoons lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/8 teaspoon salt
  • 2 pinches black pepper
  • 4 slices sandwich bread
  • 1/2 avocado
  • 2 tablespoons roasted almonds coarsely chopped
  • 2 to 4 tomato slices
  • Handful watercress or other greens such as lettuce, arugula, or spinach

Equipment

  • 1 Large Mixing Bowl
  • 1 Fork or potato masher For mashing chickpeas
  • 1 Chef's Knife For dicing celery and slicing avocado/tomato
  • 1 Cutting Board
  • 1 Measuring Spoons

Method
 

  1. Rinse and drain the canned chickpeas thoroughly, then transfer them to a large mixing bowl.
  2. Using a fork or potato masher, mash the chickpeas to your desired consistency, leaving some whole for texture or mashing completely smooth.
  3. Finely dice the celery and thoroughly rinse and drain the capers; add both to the mashed chickpeas.
  4. In a separate small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and black pepper until well combined.
  5. Pour the dressing over the chickpea mixture in the large bowl and stir gently until all ingredients are evenly coated.
  6. Taste the chickpea salad and adjust the seasoning (salt, pepper, lemon juice) as needed.
  7. Prepare the sandwich bread. For added crunch, you may lightly toast the slices.
  8. Slice the avocado and tomatoes to prepare them for assembly.
  9. To assemble each sandwich, spread a generous amount of the chickpea salad onto one slice of bread. Top with avocado slices, tomato slices, chopped roasted almonds, and a handful of watercress or other greens.
  10. Place the second slice of bread on top to complete the sandwich and serve immediately.

Notes

1. For varied texture, mash about 80% of the chickpeas, leaving some whole for a more rustic feel. Alternatively, mash completely smooth for a creamier salad.2. Rinsing capers is crucial to remove excess brine, preventing the salad from becoming overly salty.3. Elevate the flavor with fresh herbs like dill or parsley, or add finely minced red onion or a pinch of smoked paprika for depth.4. Adjust the mayonnaise and lemon juice to achieve your preferred consistency and tang. A good quality vegan mayo or even a dollop of plain Greek yogurt can be used for a lighter version.5. Consider toasting the bread for a delightful textural contrast.