Chickpea Salad Sandwich

I like to keep chickpea salad in the fridge. It’s so easy to make, good to store, and super healthy. It’s also my go-to when I’m low on groceries, since this mostly uses pantry ingredients. I specifically have this recipe versatile in terms of ingredients. You can switch out options. As long as you have the base: chickpeas, onions, spices, and salt—that’s it. The key is to chop the veggies really finely. When I filmed this recipe, I only had cucumbers and it still tasted great. 

Chickpeas and the Cream

I usually buy chickpeas raw and cook them myself with a pressure cooker. This is easy and saves you tons of money. For this recipe, I used a combo cashew and walnut cream. Simply soak the nuts in hot water. Wait for it to cool, and then blend. I like adding a variety of nuts to my homemade cashew cream. Walnuts do give your cream a bit of a pinkish hue, but for this recipe, it doesn’t matter. You can stick to just cashews if you want a white cream. I make and keep nut creams in the fridge. It’s a great ingredient to have handy. Reducing the amount of preservatives and having control of the ingredients is really my goal. But if you don’t have time to do this, bottled cashew cream or vegan mayo works. The fact that you’re going to make chickpea salad is already a sign that you’re looking out for your health.

Serving

I’m generous with the butter when I eat this. I love to have the bread on the crispier side.

Storage

I don’t recommend freezing this salad. It won’t have the same texture. However, I have kept this chickpea salad for a week in the fridge in an airtight container and still tastes great.

Print

Prep Time: 10 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 cups cooked chickpeas or 2 can of 15.5 oz. (drained)  
• 1 tsp garlic powder
• 1 tsp onion powder 
• 1 tsp thyme
• 1/2 tsp celery seeds
• 2 tbs relish (sweet or dill depending on the taste you want or what you have) 
• 1/2 cup finely chopped red onion
• 1/4 cup finely chopped veggies (carrots, celery, cucumber) 
• 1/4 cup  vegan mayo or nut cream (I used cashew and walnut) 
• 1 tsp salt or to taste 

To serve: 

• butter 
• olive oil 
• bread 
• chips 

Optional: 

• black salt (egg taste)
• a few capers 
• chopped olives 
• raisins
• mustard 

Instructions

1. Drain the chickpeas and mash. Leave a few lumpy chickpeas for texture.
2. Stir in the rest of the ingredients. I add the spices and herbs first, the veggies, cream/mayo, and then salt. If using mayo, scale back on the salt.