Chickpea 'Egg' Salad Sandwiches

Servings

4

Prep Time

10 minutes

Category

sandwiches

Note: drain the chickpeas into a bowl and save the liquid. The liquid is fantastic in vegan aquafaba mayo, or as eggs in vegan baking. Three tablespoons aquafaba equals roughly 1 egg.

Chickpea 'Egg' Salad Sandwiches

Ingredients

  • One 540 mL can chickpeas

  • 1 tbsp Dijon mustard

  • 1 tbsp lemon juice or dill pickle juice

  • About 1/3 cup vegan mayonnaise

  • 4 green onions, sliced

  • 2 stalks celery, cut up into small pieces

  • 2 tbsp or more, dill paste or fresh dill, chopped

  • Salt and pepper

Directions

  1. Rinse the drained chickpeas and transfer to a bowl. Mash with a potato masher or a fork. Add the remaining ingredients and stir well. Taste and add more seasonings to your taste.

  2. Serve as part of a salad plate, or make a sandwich with multi-grain bread, greens, tomato and avocado slices.
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