Creamy Chickpea Veggie Salad Sandwiches
From: Ian Seddon's Cookbook
🥘 Ingredients
- celery rib 2
- scallions about 6 bunch
- fresh dill leaves no tough stems 1 cup
- dill pickles 1-2 tbsp
- capers 1-2 tbsp
- chickpeas 2
- vegan mayo ½ cup
- Dijon mustard 1 tsp
- fat garlic clove 1
- celery seeds 1 tsp
- lemon juice or caper brine 1 tbsp
- Kosher
- Kosher
- slices of bread of choice 8
- garlic cloves 1-2
- A few pats of vegan butter 1
- Sandwich
- Potato chips of choice
Chickpea Salad
Not a fan of vegan mayo? Use 1/3 cup creamy coconut yogurt and 2-3 tbsp of well-stirred tahini. You may want to use more salt and more lemon juice to taste. If you have celery salt, feel free to use that and skip the kosher salt (add salt to taste at the end, if needed).
Storage: Store the Chickpea Salad separately from the bread and toppings; it will stay good in the fridge for 4 to 5 days total. Toast your bread fresh and assemble the sandwiches as listed in step 4 right before serving. Nutrition boost: Instead of spreading your bread with vegan butter or mayo, mash up a ripe avocado and season with lemon juice and salt; spread onto the bread. For your sandwich fixings, top with arugula, broccoli sprouts, sliced roasted red bell peppers, and/or sauerkraut. For more protein, use whole wheat sprouted bread, and/or mix some hemp seeds into the Chickpea Salad.
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1Prepare: celery rib , scallions about , fresh dill leaves no tough stems , dill pickles , capers , chickpeas , vegan mayo , Dijon mustard , fat garlic clove , celery seeds , lemon juice or caper brine , Kosher salt and freshly cracked black pepper.
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2In a food processor, combine the celery, scallions, dill, pickles or relish, and 1 tbsp of capers. Pulse repeatedly (don’t continuously blend) until the ingredients are chopped. Transfer to a large storage container.
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3Add the drained chickpeas to the food processor and pulse a few times until crumbled. You want some nice texture, not a puree like hummus! Transfer the chickpeas to the veggie mixture.
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4In a small bowl, whisk together the mayo, mustard, grated garlic, celery seeds (if using), lemon juice, 1/2 tsp kosher salt, and black pepper to taste. Pour the dressing into the chickpea-veggie mixture and fold to combine. Taste, adding more salt, lemon juice, or chopped capers as desired. Keep in mind the flavors will meld and taste better after resting overnight in the fridge.
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5Seal the container, label it, and store it in the fridge for 3 to 4 days.
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6Gather: timer 1/2 cup Chickpea Salad (from meal prep), Kosher salt and freshly cracked black pepper, slices of bread of choice , garlic cloves , A few pats of vegan butter , Sandwich fixings of choice e.g., lettuce, sliced cucumbers, sliced tomatoes, pickles, thinly sliced red onions. For the for serving:: Potato chips of choice .
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7Remove the Chickpea Salad from the fridge. Taste, adding a spoonful of mayo, a squeeze of lemon juice, or a pinch of salt/pepper if needed.
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8Prepare your side salad, if you’re making one.
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9Lightly toast each slice of bread using a toaster, toaster oven, broiler, or your method of choice. Optional: For extra flavor, rub each slice of bread with the halved garlic while still warm.
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10Assemble the sandwiches: If desired for extra flavor/richness, spread a thin layer of butter or mayo on one slice of bread (or mash the avocado and season with salt and lemon juice/vinegar). Add your sandwich fixings of choice, and sprinkle with a light pinch of salt and pepper. Follow with a generous amount of the Chickpea Salad filling. Top with the remaining slice of bread. Repeat with the remaining bread, sandwich fixings, and Chickpea Salad.
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11Serve sandwiches with potato chips (or raw veggies) on the side, if desired, and your side salad, if you made one.