This chickpea salad sandwich filling is great to make ahead and eat throughout the week with fresh toast, and even works well as a car food! This past Halloween, Alex and went on an impromptu road trip down the Blue Ridge Parkway, and I threw a Tupperware of this and a loaf of bread into our cooler before we set off. It made for a delicious post-hike picnic lunch even without the fixings, and having a homemade meal on-hand helped the already awesome day feel even more special.
The creamy, crunchy texture of this chickpea salad sandwich the perfect cool lunch for a hot day, whether that be picnicking in the park or going on a hike . It’s one of my favorite summer foods, packing a crisp protein punch to fuel you through the afternoon. Chickpea salad sandwiches also pair great with your favorite cold beer or a glass of chilled ice tea. Yum!
For another picnic-friendly recipe, check out my onigiri rice balls snack, which I will be updating soon with a sautéed tahini shiitake mushroom filling!
This recipe makes 4 sandwiches.
Ingredients:
- 2 cups chickpeas
- 1/2 cup mayonnaise
- 1/3 cup celery, diced
- 1/3 cup carrot, diced
- 1/3 cup bell pepper, diced
- 1/4 cup red onion, diced
- 2 tbsp spicy mustard
- 1 tbsp Frank’s buffalo sauce (or hot sauce of your choice)
- 1 tsp lemon juice
- 1/2 tsp dill
- 1/4 tsp garlic powder
- 1/4 tsp + 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/2 cup lettuce
- 1/2 cup tomato, sliced
- 8 slices bread, toasted with butter
Directions:
- Smash chickpeas with a fork or potato masher until largely broken up with some whole or “chunky” chickpeas remaining for texture.
- Finely dice celery, carrot, bell pepper, and red onion.
- Add chickpeas, mayonnaise, celery, carrot, onion, bell pepper, mustard, lemon juice, buffalo sauce, and spices (dill, garlic powder, salt, black pepper, and cayenne pepper). Mix thoroughly until everything is incorporated. Store covered in the fridge until ready to serve.
- Toast bread with butter. Slice tomatoes and sprinkle with remaining 1/4 tsp salt. Assemble sandwiches with “tuna” salad, lettuce, and salted tomatoes.
Chickpea No-Tuna Salad Sandwiches
Ingredients
- 2 cups chickpeas
- 1/2 cup mayonnaise
- 1/3 cup celery diced
- 1/3 cup carrot diced
- 1/3 cup bell pepper diced
- 1/4 cup red onion diced
- 2 tbsp spicy mustard
- 1 tbsp Frank’s buffalo sauce or hot sauce of your choice
- 1 tsp lemon juice
- 1/2 tsp dill
- 1/4 tsp garlic powder
- 1/4 tsp salt + 1/4 tsp reserved
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/2 cup lettuce
- 1/2 cup tomato sliced
- 8 slices bread toasted with butter
Instructions
- Smash chickpeas with a fork or potato masher until largely broken up with some whole or “chunky” chickpeas remaining for texture.
- Finely dice celery, carrot, bell pepper, and red onion.
- Add chickpeas, mayonnaise, celery, carrot, onion, bell pepper, mustard, lemon juice, buffalo sauce, and spices (dill, garlic powder, salt, black pepper, and cayenne pepper). Mix thoroughly until everything is incorporated. Store covered in the fridge until ready to serve.
- Toast bread with butter. Slice tomatoes and sprinkle with remaining 1/4 tsp salt. Assemble sandwiches with “tuna” salad, lettuce, and salted tomatoes.
