🥘 Ingredients
- red onion ½ cup
- celery ½ cup
- fresh dill ½ cup
- capers 2 tbsp
- chickpeas 2
- dill pickle relish or dill pickles 2 tbsp
- fat garlic clove 1
- small lemon 1
- Dijon mustard or whole grain mustard 1 tsp
- Kosher
- vegan mayo 0.33-0.5 cup
- sandwich bread 10-12 slice
- garlic cloves 1-2
- A few pats vegan butter
- Sandwich
The lemon zest adds a bright lemony flavor. If you don’t want that, feel free to omit it or add just half of the zest, then taste and add more as desired. If you need a mayo-free alternative, combine 1/4 cup well-stirred tahini, 4 oz creamy coconut yogurt, and 1 tbsp extra virgin olive oil. This makes 5-6 sandwiches using standard sandwich bread. If you are using bakery-style bread, you’ll likely get 4 larger sandwiches. If you don’t want to use your food processor: (1) finely chop the onion, celery (if using), dill, and capers; (2) mash the chickpeas in a large bowl with a sturdy fork or potato masher until chunky; (3) mix in the chopped veggies/herbs and the dressing ingredients. Storage: Sealed in an airtight container, this chickpea salad will stay good in the fridge for 5 to 6 days—all the more reason to make a batch at the start of the week! Toast your bread and assemble as listed in the steps 5 and 6 right before serving.
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1Gather: red onion , celery , fresh dill , capers , chickpeas , dill pickle relish or dill pickles , fat garlic clove , small lemon , Dijon mustard or whole grain mustard , Kosher salt and freshly cracked black pepper, vegan mayo . For the for serving:: sandwich bread , garlic cloves , A few pats vegan butter , Sandwich fixings of choice e.g., crisp lettuce, sliced tomatoes/cucumbers, pickles, etc..
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2In your food processor (see Note 4), combine the onion, celery if using, dill, and capers. Pulse repeatedly (don’t continuously blend) until the ingredients are finely chopped.
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3Add in the chickpeas and pulse again until the chickpeas are crumbled into small pieces but not pureed. Transfer the mixture to a large bowl.
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4To the chickpea mixture, fold in the dill pickle relish, garlic, lemon zest, 1 tbsp lemon juice, mustard, black pepper to taste, 1/2 tsp kosher salt, and mayo (1/2 cup mayo for a creamier, richer mouthfeel; 1/3 cup for a lighter vibe).
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5Mix everything well with a spatula until well-combined and creamy. Taste, adding more lemon juice, mustard, salt, or pepper as desired.
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6For toasted sandwiches (my preference): Lightly toast each slice of bread using a toaster, toaster oven, broiler, or a frying pan. While still warm, rub each slice of bread with the cut side of a halved garlic clove. If desired, spread a thin layer of vegan butter on one slice of bread per sandwich.
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7Assemble the sandwiches: Scoop a generous amount of chickpea salad onto one slice of bread per sandwich. Top with your sandwich fixings and sprinkle lightly with a pinch of salt and pepper (if desired, lightly drizzle the veggie toppings with extra virgin olive oil). Top with the remaining bread and slice in half, or serve as open-faced sandwiches.