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The Best Chickpea Salad Sandwich
This chickpea salad is creamy, crunchy, and loaded with flavors of dill, celery, and lemon. Not to mention, it comes together in less than 20 minutes!
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 5 servings
Ingredients
Chickpea Salad
- 1-15 oz. can chickpeas, drained and rinsed
- 1 medium shallot, finely diced
- 2 stalks celery, finely diced
- ½ cup fresh dill leaves
- ⅓ cup vegan mayo (or sub regular mayo)
- 2 tbsp greek yogurt (or sub non-dairy yogurt)
- 2 tbsp dijon mustard
- Juice from ½ medium lemon
- 4 baby dill pickles, finely chopped
- 1 tbsp dill pickle brine
- ½ tsp kosher salt (I added a pinch more, but adjust to taste)
- ½ tsp black pepper
- ¼ tsp smoked paprika
Assembly
- Toasted sourdough bread
- (Optional) Pickled red onion*
- (Optional) Fresh arugula
Instructions
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In a large bowl, mash the chickpeas with the back of the fork until almost no whole chickpeas remain (a few whole ones is ok).
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Add the rest of the ingredients and mix until well combined and creamy. Adjust salt and pepper to taste.
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Heat a cast-iron skillet over medium-high. Add 2 tsp olive oil. Add bread slices and toast until golden brown on one side. Drizzle the exposed side with a bit of olive oil, flip, and toast other side until golden brown.
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Top sourdough bread with fresh arugula, about ⅓ cup chickpea salad (or to preference), and pickled red onion. Eat open-faced or as a sandwich!