Chickpea Salad Sandwich
There will never be enough chickpea salad sammies in this world. This sandwich is loaded with a mashed chickpea salad full of briny capers, lemon, vegan mayo, and all the classic tuna fixin's. It's a flash back to childhood, and always hits the spot.
Servings 3 people
Ingredients
- 1 15 oz can of garbanzo beans rinsed and drained
- ½ Tbsp capers
- ½ Tbsp of lemon juice
- ¼ cup of red onion chopped
- ¼ tsp garlic powder
- a dash of cayenne pepper
- 2 Tbsp vegan mayo
- ½ Tbsp Dijon mustard
- ½ Tbsp relish
- salt and pepper to taste
For sandwich assembly
- 6 slices of sourdough bread
- 3 to 4 romaine leaves
- Tomato sliced
Instructions
- Mash chickpeas in a medium sized bowl using a fork. The consistency should be similar to guacamole, but leave some whole chickpeas for texture.
- To the mashed chickpeas add the capers, lemon juice, red onion, garlic powder, cayenne powder, vegan mayo, mustard and relish. Stir well to combine. Add a dash of salt and pepper to taste.
- To assemble, place a heaping portion of chickpea salad onto a slice of bread, then top with lettuce, tomato and other slice of bread. Enjoy!
Notes
I find this salad tastes better after it has set in the fridge for a couple hours, if time permits.