Chickpea Salad Sandwich
Ilove sandwiches. Especially when I can wrap them up and carry them in a picnic basket to the park or bring them in a bag on my bike for a little day adventure.
And so, it is with the summer season rapidly approaching that I share this super tasty chickpea salad sandwich recipe. It’s one I’ve been making for years and it serves best in a wrap but can also be served in between 2 slices of bread, in a croissant, or on top of crackers. Feel free to enjoy it as you please!
Chickpea Salad Sandwich Approx. 4 sandwiches 15-20 minutes prep time
Ingredients
1 can of chickpeas (approx. 425 g), drained and rinsed
2 stalks of celery, finely chopped 3 green onions, finely chopped 1/2 red (or yellow or orange) sweet pepper, finely chopped
1/4 cup of dill pickles, chopped (60 ml)
3 tablespoons of mayo (45 ml) 1 clove of garlic, finely chopped (or crushed)
1 1/2 teaspoons of dried mustard (7,5 ml) *put less if you don’t want as much of a kick
1 teaspoon of varech (seaweed) powder (5 ml) *optional, but adds great flavour!
1/2 teaspoon of dried dill (2,5 ml) 1 tablespoon of fresh lemon juice (15 ml)
Salt and pepper, to taste
Instructions
finely 1. Place the drained and rinsed chickpeas in a large bowl and smash with a potato masher (you can leave some of the chickpeas whole for more texture)
2. Add all the other ingredients and mix together.
3. Store in the fridge for max 5 days. For more tasty recipes, visit https:// coraloomis.com/ressources-resources/ recettes-recipes/
I hope you enjoy, picnicking this summer!
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