Chickpea Salad Sandwich
A vegetarian riff on a classic chicken salad sandwich, this chickpea version is very lunch-friendly.
Ingreadient :
- 1 (15.5-oz.) can chickpeas (garbanzo beans), drained and rinsed
- 1 celery stalk, chopped (about ½ cup)
- ½ cup loosely packed fresh flat-leaf parsley, roughly chopped
- 2 tablespoons mayonnaise (preferably made with avocado oil or olive oil), plus more for serving
- 1 small (about 1 oz.) shallot, finely chopped (about 2 Tbsp.)
- 1 ½ tablespoons fresh lemon juice (from 1 lemon)
- ½ teaspoons Dijon mustard, plus more for serving
- ½ teaspoon fine sea salt
- Freshly ground black pepper
- 4 whole-wheat, seven-grain or sourdough bread slices, toasted
- 2 red leaf lettuce leaves
Direction :
- 1 (15.5-oz.) can chickpeas (garbanzo beans), drained and rinsed
- 1 celery stalk, chopped (about ½ cup)
- ½ cup loosely packed fresh flat-leaf parsley, roughly chopped
- 2 tablespoons mayonnaise (preferably made with avocado oil or olive oil), plus more for serving
- 1 small (about 1 oz.) shallot, finely chopped (about 2 Tbsp.)
- 1 ½ tablespoons fresh lemon juice (from 1 lemon)
- ½ teaspoons Dijon mustard, plus more for serving
- ½ teaspoon fine sea salt
- Freshly ground black pepper
- 4 whole-wheat, seven-grain or sourdough bread slices, toasted
- 2 red leaf lettuce leaves
