While we love egg salad sandwiches just as is, we also like to mix it up with this delicious take using chickpeas. Rich in fibre, protein and satisfying taste, this recipe can be adapted for vegans using vegan mayo.
Makes two hearty sandwiches:
Ingredients:
- 1 1/2 cups of cooked chickpeas (or 15oz can drained)
- 4 slices of your favourite bread
- 1 pickle chopped finely
-
2 tbsp fresh parsley or dill chopped finely
- 1 tbsp of chives or green onion chopped finely
- 1/4 cup mayo (regular or vegan) + 1 tbsp
- 1 tbsp of Todd's Granny's Mustard (or dijon)
- Handful of salad greens
- Salt & pepper to taste
Instructions
- Mash chickpeas with a potato masher or with the back of a fork. The more mashed the chickpeas are, the more the mixture will stick together. Make sure you leave enough small chunks of chickpea that it doesn't look like hummus.
- Add chopped pickle, herbs, green onion or chives, 1/4 cup of mayo, mustard and salt & pepper and mix. Option to add a squeeze of lemon or a bit more mayo for a creamier effect.
- Add 1/2 tbsp of mayo to one slice of bread. Layer with salad greens, 1/2 chickpea mixture and additional slice of bread. Repeat.
- Serve with a pickle or green salad.
