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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!
Prep Time15 minutes
Total Time15 minutes
Course: Salad, Sandwiches

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.
    Chickpea Salad Ingredients (Step 1)
  • Add the lemon juice and kelp powder and blend until well combined.
    Chickpea Salad Ingredients (Step 2)
  • 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.
    Chickpea Salad Ingredients (Step 4)
  • 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?