Name: Vegan Chickpea Salad Sandwiches
Total time: PLACEHOLDER
Ingredients: 2 (15 ounce) can chickpeas , rinsed; ½ cup vegan mayonnaise; ¼ cup water; 1 tablespoon lemon juice; Salt and pepper; 2 celery ribs , finely chopped; ⅓ cup dill pickles , finely chopped; 2 scallions , sliced thin; 2 tablespoons minced fresh parsley , dill, or tarragon; 12 slices hearty multigrain bread , toasted

Why This Recipe Works

A creamy deli-style salad makes for a satisfying sandwich that's hard to beat when lunchtime rolls around, we wanted to put a vegan spin on this category by using protein-packed chickpeas as our base. When we simply mashed our chickpeas and stirred our ingredients together, however, our salads turned out dry, crumbly, and pasty. We wanted the richness and almost saucy texture of a traditional deli salad. Vegan mayonnaise helped the cause, lending a rich smoothness, but too much of it masked the savory chickpea flavor. Since we were already opening cans of chickpeas, why not make a hummus-style puree for creaminess? We buzzed a portion of the chickpeas with vegan mayo, water, and lemon juice in the food processor for the perfect creamy binder. Then we added the remaining chickpeas to the mixture and briefly pulsed them to give us just the right textural contrast. To round things out, we turned to classic flavors: Chopped celery provided crunch, dill pickle brought a salty brininess, and scallions and herbs finished the salad with bright, fresh flavor. Served on toasted bread, this salad makes a creamy, luscious sandwich sure to satisfy any lunchtime craving.

Before You Begin

We strongly prefer our favorite vegan mayonnaise, Just Mayo, or our homemade Vegan Mayonnaise. Serve with lettuce, tomato, sliced avocado, and/or sprouts, if desired. This salad is also delicious served in lettuce wraps.

Instructions

Process ¾ cup chickpeas, mayonnaise, water, lemon juice, and ½ teaspoon salt in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed.

Add remaining chickpeas to food processor and pulse until coarsely chopped with some larger pieces remaining, about 4 pulses.

Combine chickpea mixture, celery, pickles, scallions, and parsley in large bowl and season with salt and pepper to taste. Spread chickpea salad evenly over 6 bread slices. Top with remaining bread slices and serve.