Mashed Chickpea Salad Sandwich
with tomatoes / red onions / chips
For a vegetarian spin on a classic sandwich (think tuna or chicken salad), mashed chickpeas are filling and have a great creamy / tender texture.
Smarts: Be sure to taste and customize the chickpea salad as you make it, adding more seasoning, mustard, or relish as needed.
Smarts: Be sure to taste and customize the chickpea salad as you make it, adding more seasoning, mustard, or relish as needed.
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Cuisines
Ingredients
Chickpea Salad:
- Green onions - 2 stalks , chopped, green and white parts combined
- Beans, garbanzo (14 oz / 397 g) - 2 cans , drained and rinsed
- Pickle relish - 1 Tbsp (sub any type of pickles, finely diced)
- Mayonnaise - 2 Tbsp
- Mustard, Dijon - 1 tsp
- Lemon juice - 2 tsp
Mashed Chickpea Sandwich:
- Onions, red and medium - 1/4 , thinly sliced
- Cucumbers - 6 oz , thinly sliced
- Tomatoes, medium - 1 , sliced
- Lettuce, Bibb or Boston leaf - 4 leaves
- Bread, sandwich - 8 slices
- Chickpea Salad (ingredients listed separately) - ~2 1/2 cups
Chips:
- Chips, any type - 6 oz
Prep
- Make chickpea salad - Chop green onions and set aside. Drain and rinse beans. Transfer beans to a mixing bowl. Use a pastry blender, potato masher, or the back of a large spoon to mash beans until beans are broken apart and some are smooth and creamy. (For texture, it’s a good idea to leave some larger pieces of beans.) To beans, add green onions, pickle relish, mayonnaise, mustard, and lemon juice. Season with some salt and pepper. Add some more mayonnaise if you’d like it creamier. (Can be done up to 5 days ahead)
- Onions / Cucumbers / Tomatoes / Lettuce - Prep as directed.
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Make
- Toast bread.
- Layer chickpea salad, onions, cucumbers, tomatoes, and lettuce between slices of sandwich bread.
- Serve sandwiches with chips on the side. Enjoy!
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