This vegetarian riff on a classic chicken salad sandwich is both satisfying and loaded with flavor, thanks to the tangy lemon juice, stone-ground mustard and fresh herbs. We added a sprinkle of roasted pepitas and a handful of hearty baby kale for texture and crunch. Serve on toasted whole wheat bread or with vegetables and crackers for a wholesome meal.
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 2 sandwiches (1 1/2 cups chickpea salad) |
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 2 sandwiches (1 1/2 cups chickpea salad) |
Ingredients
- One 15-ounce can chickpeas, drained and rinsed
- 3 tablespoons mayonnaise or vegan mayonnaise spread
- 1 tablespoon fresh lemon juice
- 1 tablespoon roughly chopped fresh dill
- 2 teaspoons capers
- 1 1/2 teaspoons stone-ground mustard
- 1/2 teaspoon ground turmeric
- Kosher salt and freshly ground black pepper
- 2 tablespoons roasted unsalted pepitas
- 1 cup lightly packed baby kale
- 4 slices whole wheat bread, toasted
Instructions
- Mash the chickpeas, mayonnaise, lemon juice, dill, capers, mustard, turmeric, 1/2 teaspoon salt and several grinds of pepper in a large bowl with a fork or potato masher, scraping down the sides of the bowl with a rubber spatula as needed, until the chickpeas are crushed and the salad is slightly chunky. Taste and adjust the seasoning with salt and pepper.
- Spread the salad onto 2 slices of the bread, top with the pepitas and baby kale and then sandwich with the remaining 2 slices bread. Serve immediately.
Nutrition Facts
| Calories | 644 |
| Total Fat | 25 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 15 milligrams |
| Sodium | 1509 milligrams |
| Carbohydrates | 82 grams |
| Dietary Fiber | 20 grams |
| Sugar | 12 grams |
| Protein | 25 grams |
| Calories | 644 |
| Total Fat | 25 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 15 milligrams |
| Sodium | 1509 milligrams |
| Carbohydrates | 82 grams |
| Dietary Fiber | 20 grams |
| Sugar | 12 grams |
| Protein | 25 grams |
Reviews
I found this to be a little on the salty side, even using low sodium beans. I think next time I’ll omit the added salt and rinse the capers. Otherwise, it’s very tasty.
Delicious!!!!
wow so good
Love this recipe. I put it on toasted pita wedges and have kalamata olives on the side. More of an appetizer for me.
Loved this! Super easy to make. I do recommend eating it on a good toasted bread. It tastes okay on its own, but the bread really makes all the difference. I also didn’t have a problem with too mayo like others did. Recipe seemed perfect.
Cut the Mayo by 1
Used some celery salt
Added dill relish vs. dill.
Used some celery salt
Added dill relish vs. dill.
Was pretty awesome. I’m thinking of adding some red pepper flake next time.
Very flavorful. Only reason I gave 4 stars is it could use little less mayo. But that is more of personal preference. I did add chopped celery for crunch. Will make again.
It’s tasty! I could use these ingredients for my tuna fish sandwiches too! I didn’t have capers and substituted green olives. Will definitely make it again!
I love this recipe, I’ve made it several times for an easy make-ahead lunch. I toasted walnuts instead of pepitas because I have them on hand regularly and it’s delicious.
This was pretty tasty. I couldn’t find the pepitas at the store, so I made this without them this time. In hindsight, I think any nut would work in this. Sunflower seeds, toasted almonds or even pistachios. It really does need that crunch, and the nuts will add another element of flavor.