Chickpea 'Egg' Salad Sandwiches
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Category
sandwiches
Author:
Servings
4
Prep Time
10 minutes
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.
Ingredients
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One 540 mL can chickpeas
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1 tbsp Dijon mustard
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1 tbsp lemon juice or dill pickle juice
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About 1/3 cup vegan mayonnaise
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4 green onions, sliced
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2 stalks celery, cut up into small pieces
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2 tbsp or more, dill paste or fresh dill, chopped
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Salt and pepper
Directions
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.
Serve as part of a salad plate, or make a sandwich with multi-grain bread, greens, tomato and avocado slices.