Description
Discover a flavorful Smashed Chickpea Salad Sandwich that’s a vibrant vegan alternative, bursting with zingy flavors and perfect for a nutritious lunch.
Ingredients
Scale
- 1 can (28 oz) Chickpeas (Canned or cooked for best texture and flavor.)
- 1 Bell Pepper (Any color, diced.)
- 1 stalk Celery (Diced.)
- 1 small Purple Onion (Finely diced.)
- 2 tablespoons Brined Capers (Roughly chopped.)
- 1 teaspoon Dulse Flakes (Optional.)
- 1 tablespoon Fresh Dill (For garnish.)
- 1 medium Avocado (Ripe, for creaminess.)
- 1/2 cup Cashews (Soaked in boiling water for 10–20 minutes.)
- 2 tablespoons Lemon Juice (Freshly squeezed.)
- 1 clove Garlic (Finely grated.)
- 1 teaspoon Dijon Mustard
- 1 pinch Sea Salt (Adjust to taste.)
- 4 slices Crusty Bread or Multigrain Slices
Instructions
- Make the Avocado Aioli by blending avocado, soaked cashews, lemon juice, garlic, Dijon mustard, and sea salt until smooth. Refrigerate.
- Drain and rinse chickpeas, then pulse in a food processor until slightly crushed. Season with salt and pepper.
- Mix the smashed chickpeas with diced bell pepper, celery, purple onion, capers, and dulse flakes if using.
- Add 3/4 of the avocado aioli to the chickpea mixture and mix gently. Adjust seasoning.
- Chill the salad for at least 30 minutes, then serve on bread or lettuce wraps, topped with dill.
Notes
- This sandwich is a great option for meal prep. <liFeel free to add other vegetables or herbs as desired.
- Serve with a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: Vegan
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg