If you’re wanting chicken salad, this is your go to option. It has the same flavors and you can use it however you used to use chicken salad- on a salad, in a sandwich, in a croissant, in a wrap, or in lettuce cups. It still has protein and is a tasty lunch. Let’s face it, the chicken isn’t the part of chicken salad you like, it’s all the flavors you mix with it. You can also use it and make a variety of kinds, I might try a grape and nut kind next because that’s one of my favorites. It’s so simple to make and cheap too! I have leftover vegan mayo in my fridge so I wanted to use some of it in this, because I usually don’t keep vegan mayo around. Here’s how you make it in less than 5 minutes!
Chickpea Salad Sandwich
1 can chickpeas, drained and rinsed
2 tbsp vegan mayonnaise
1 tbsp Dijon mustard
1 tbsp yellow mustard
1/2 tsp garlic powder
2 tsp dill
Salt and pepper to taste
1 Persian cucumber, diced
2-3 toasted pitas
Baby spinach, shredded carrots, and tomatoes for sandwich
1. Add chickpeas to your food processor and pulse til flakey, don’t over-mix. If you don’t have one use a fork or potato masher.
2. Add chickpeas to a bowl and add in cucumber, mayo, mustards, and spices and stir to combine.
3. Toast pitas and cut in half. Add spinach, carrots, and tomatoes then spoon in chickpea salad.