Homemade chickpea salad sandwich featuring organic chickpeas, fresh herbs, veggies and a yummy homemade mayo, that adds a deliciously unique flavor to the salad. The perfect recipe to bring along on a fun family picnic.
Gotta love an easy prep meal that you can enjoy anytime of day. Am I right? This deliciously homemade chickpea salad sandwich could be your new favorite. Wholesome ingredients such as fresh veggies, fresh herbs and a homemade mayo. An absolute match made in heaven.
This chickpea salad is dairy-free, gluten-free and refined sugar-free.
How to prepare this homemade chickpea salad sandwich
For the homemade mayonnaise add 1 whole organic egg, organic dijon mustard, salt and pepper into a narrow measuring cup. With a hand blender mix for a few seconds until combined. Keep mixing while slowly adding avocado oil until you have a thick and creamy mayo. Set aside. This mayo is also perfect for homemade aioli or potato salad.
Drain and rinse chickpeas and transfer into a large bowl. Mash chickpeas in a large bowl with a fork. Don’t get rid of the chickpea aquafaba just yet. You might to keep it and prepare some delicious vegan desserts such as these tasty Cacao Meringues
In a large bowl add homemade mayonnaise, minced celery, minced onions, fresh herbs, capers, salt and pepper. Mix well until combined. If you are like me, you’ll start eating the salad before it’s been served. It’s that good!
Serve with fresh gluten-free bread, as a lettuce wrap or simply in a bowl. ENJOY
Store leftovers in an airtight container in the refrigerator for up to two days.
If you happen to make this tasty recipe, please let me know! I’d love to see how it turns out. As always, don’t forget to tag @delight.fuel or simply comment below.
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Chickpea Salad Sandwich
Ingredients
- 2 cans organic chickpeas
- 1/3 cup capers, drained and smashed
- 1/2 red onion, minced
- 1/2 cup celery, minced
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- Salt and Pepper
Homemade Mayo
- 1 whole organic egg
- 1 tbsp dijon mustard
- 250 ml avocado oil (sub with grape-seed oil)
- Salt and pepper
Instructions
1. To prepare the mayonnaise add 1 egg, mustard, salt and pepper into a narrow measuring cup.
2. With a hand blender mix for a few seconds until combined.
3. Keep mixing while slowly adding the oil until you have a thick and creamy mayo. Set aside.
4. Drain and rinse chickpeas and transfer into a large bowl. Mash chickpeas in a large bowl with a fork.
5. Add mayo, minced celery, minced onion, fresh herbs, capers, salt and pepper. Mix well until combined.
6. Serve with fresh gluten-free bread, as a lettuce wrap or in a bowl. Enjoy.
7. Store leftovers in an airtight container in the refrigerator for up to two days.
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