Chickpea Sandwich Filling
This is an easy, tasty and satisfying Chickpea Salad that makes a great sandwich filling and is also a wonderful addition to your favorite tossed green salad! I have even used it as a dip once or twice!
Materials
- 1 ½ cups cooked chickpeas (or one 14.5 oz can, drained and rinsed)
- ½ cup blanched almonds unsalted
- 1 tbsp fresh lemon juice
- 1 tsp kelp granules
- 1 stalk celery minced
- 1 scallion minced
- 1 cornichon minced (or any small dill pickle)
- 2 tsp capers drained, rinsed, and pressed in a paper towel to remove liquids; minced
- ¼ cup mayonnaise (or vegan mayonnaise)
- 1 ½ tsp dijon mustard (I use Westbrae Natural Stoneground Mustard because it has No Salt Added)
- fresh ground black pepper to taste
Instructions
- In a food processor, pulse the chickpeas and almonds until coarsely chopped.
- Add the lemon juice and kelp powder and blend until well combined.
- Transfer to a large bowl and add the celery, scallion, cornichon, capers, mayonnaise, and mustard.
- Mix well; adding more mayonnaise if needed to reach desired consistency.
- Cover and refrigerate for 30 minutes to allow flavors to develop.
- Enjoy!
Notes
This recipe was inspired by the Tuna Free Sandwich Filling recipe found in Vegan Planet by Robin Robertson.
My copy of this cookbook has been on my shelf for quite some time and is well worn. There is a revised edition available as well which is on my extensive Amazon wish list. How many cookbooks is too many?
I am a Registered Dietitian Nutritionist living in Greensboro, North Carolina. I help people overcome nutrition obstacles and help them meet their nutrition and wellness goals.
Hi, I’m Mona. I have been living with Relapsing Remitting Multiple Sclerosis (RRMS) for over ten years. As a registered dietitian nutritionist (RDN) I help others with MS to navigate the nutrition superhighway and make sustainable progress toward their unique wellness goals.