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, vegan 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.