Chickpea 'Egg' Salad Sandwiches
4
10 minutes
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.
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
- 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.