Chickpea Salad Sandwiches by ATK
Chickpea Salad Sandwiches by ATK
A crowd pleaser - it's so close to egg salad sandwiches!
Total Time
Servings
Ingredients
- 2 (15-ounce) cans chickpeas, rinsed
- ½ cup vegan mayonnaise
- ¼ cup water
- 1 tablespoon lemon juice
- Salt and pepper
- 2 celery ribs, finely chopped
- ⅓ cup dill pickles, finely chopped
- 2 scallions, sliced thin
- 2 tablespoons minced fresh parsley, dill, or tarragon
- 12 slices hearty multigrain bread, toasted
Instructions
1. In a food processor, blend ¾ cup of chickpeas, mayonnaise, water, lemon juice, and ½ teaspoon of salt until it becomes a smooth mixture. This should take about 30 seconds. Make sure to scrape down the sides of the bowl as needed.
2. Add the rest of the chickpeas to the food processor and pulse a few times until they are coarsely chopped, leaving some larger pieces. Aim for about 4 pulses.
3. In a large bowl, combine the chickpea mixture with celery, pickles, scallions, and parsley. Season with salt and pepper to taste. Spread the chickpea salad evenly over 6 slices of bread. Place the remaining bread slices on top and serve.
Permission to Adapt from Vegan for Everybody (p. 123). America's Test Kitchen. Photo by ATK