Description
This Chickpea Salad Sandwich is a vibrant, flavorful plant-based alternative to traditional deli sandwiches, featuring a creamy blend of chickpeas, fresh dill, capers, and a tangy lemon-mayo dressing. Ready in just 25 minutes, it’s perfect for a quick, nutritious lunch or light dinner, easily customizable with your favorite sandwich fixings and perfect toasted or fresh.
Ingredients
Chickpea Salad
- ½ heaping cup (90g) roughly chopped red onion (about ½ small onion)
- ½ heaping cup (90g) roughly chopped celery (optional)
- ½ cup (15g) fresh dill, tightly packed (no tough stems)
- 2 tablespoons (25g) capers, drained
- 2 (15-ounce / 425g) cans chickpeas, drained and rinsed
- 2 tablespoons (36g) dill pickle relish or 2 dill pickles, roughly chopped
- 1 fat clove garlic, minced, grated, or crushed
- 1 small lemon, zested and juiced
- ⅓ to ½ cup (75 to 112g) vegan mayo
- 1 teaspoon Dijon mustard or whole grain mustard
- Kosher salt and freshly cracked black pepper, to taste
Bread and Assembly
- 10 to 12 slices sandwich bread
- 1 to 2 cloves garlic, halved (for toasting bread)
- A few pats vegan butter (optional, for toasting bread)
- Sandwich fixings of choice (e.g., crisp lettuce, sliced tomatoes, cucumbers, pickles)
Instructions
- Chop the Vegetables: In your food processor bowl, combine the red onion, celery (if using), fresh dill, and capers. Pulse repeatedly until finely chopped, being careful not to over-blend to retain some texture.
- Process Chickpeas: Add the drained and rinsed chickpeas to the food processor and pulse until they are crumbled into small pieces but not pureed, ensuring the salad has a nice chunky texture. Transfer the mixture to a large bowl.
- Mix the Salad: To the bowl, fold in the dill pickle relish, minced garlic, lemon zest, 1 tablespoon lemon juice, Dijon mustard, freshly cracked black pepper, ½ teaspoon kosher salt, and vegan mayo (use ½ cup for creamier texture or ⅓ cup for lighter consistency). Stir well until the mixture is creamy and evenly combined.
- Adjust Seasoning: Taste the chickpea salad and adjust flavors as needed, adding more lemon juice, mustard, salt, or pepper according to your preference.
- Toast Bread (Optional): Lightly toast each bread slice using your preferred method (toaster, toaster oven, broiler, or skillet). While still warm, rub each slice with the cut side of a halved garlic clove to impart subtle garlic flavor. If desired, spread a thin layer of vegan butter on one side for richness.
- Assemble Sandwiches: Scoop a generous amount of chickpea salad onto each bread slice. Add desired sandwich fixings such as crisp lettuce, sliced tomatoes, or cucumbers. Optionally sprinkle toppings with a pinch of salt and pepper or lightly drizzle with extra virgin olive oil. Top with remaining bread slices and slice sandwiches in half or serve open-faced.
Notes
- Celery is optional; if you prefer a milder salad or different texture, you may omit it.
- Use fresh lemon juice and zest for the best bright, tangy flavor.
- Adjust mayo quantity depending on whether you want a richer or lighter salad.
- Pick sandwich bread that suits your dietary needs and preferences. Gluten-free bread can be substituted if desired.
- Using a food processor makes chopping and mixing quicker and ensures the perfect texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: No-Cook
- Cuisine: American
