Description
A delicious and easy-to-make vegan sandwich alternative to tuna or chicken salad, using mashed chickpeas as the base.
Ingredients
- 1 (15-ounce) can chickpeas, drained, rinsed, and patted dry
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 1/4 cup vegan mayonnaise (or regular mayonnaise)
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (or to taste)
- Bread, rolls, or lettuce wraps for serving
- Optional additions: sliced tomato, lettuce, sprouts, pickles
Instructions
- In a medium bowl, mash the chickpeas coarsely with a fork or potato masher. Leave some texture; don’t mash until completely smooth.
- Add the celery, red onion, vegan mayonnaise, lemon juice, Dijon mustard, smoked paprika, black pepper, and salt to the bowl with the mashed chickpeas.
- Mix all the ingredients thoroughly until well combined.
- Taste the salad and adjust seasonings (salt, pepper, lemon juice) as needed.
- Serve immediately on bread, rolls, or lettuce wraps, or cover and refrigerate for later use.
- If serving as a sandwich, add optional fillings like lettuce, tomato, sprouts, or pickles.
Notes
- For a smoother salad, you can pulse the chickpeas a few times in a food processor, but be careful not to over-process into a paste.
- The salad will thicken slightly as it chills. If it seems too thick after refrigeration, stir in a teaspoon of water or lemon juice.
- This salad is also excellent served on crackers, cucumber slices, or stuffed into bell peppers.
- Feel free to experiment with other additions like fresh dill, parsley, or a pinch of cayenne pepper for heat.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch/Sandwich
- Method: Mixing/Mashing
- Cuisine: American