Chickpea Salad Sandwich

There will never be enough chickpea salad sammies in this world. This sandwich is loaded with mashed chickpea salad, full of briny capers, lemon, vegan mayo, and all the classic tuna fixin’s. Its a flash back to childhood and it always hits the spot. This is the sandwich I envision as I lay in savasana after a sweaty yoga class.

This sandwich is so good and so hearty, and it’s a go to in my house because we always have these things on hand. It’s as easy as throwing a can of beans in a bowl and mashing. When I want this sandwich I usually make it before I go to yoga, then pop it in the fridge so its ready to go when I’m back. It tastes better when it’s cold and has settled in the fridge for an hour (which also makes it a great packed lunch).

The best addition in this salad is the capers. When I was in middle school my mom used to always take me to this cafe where I would get a tuna salad sandwich to go after school, and it always had salty little capers in it. Since then capers have been pretty much synonymous to tuna salad for me.

I used to eat so much tuna salad when I was younger my sister told me I smelled like tuna. This sandwich is a much better alternative, without the stinky downfall.

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Chickpea Salad Sandwich

There will never be enough chickpea salad sammies in this world. This sandwich is loaded with a mashed chickpea salad full of briny capers, lemon, vegan mayo, and all the classic tuna fixin's. It's a flash back to childhood, and always hits the spot.

Course Main Course

Cuisine American, Sandwich, Vegan

Keyword chickpea salad, deli, sandwich, vegan

Servings 3 people

Ingredients

• 1 15 oz can of garbanzo beans rinsed and drained
• ½ Tbsp capers
• ½ Tbsp of lemon juice
• ¼ cup of red onion chopped
• ¼ tsp garlic powder
• a dash of cayenne pepper
• 2 Tbsp vegan mayo
• ½ Tbsp Dijon mustard
• ½ Tbsp relish
• salt and pepper to taste

For sandwich assembly

• 6 slices of sourdough bread
• 3 to 4 romaine leaves
• Tomato sliced

Instructions

• Mash chickpeas in a medium sized bowl using a fork. The consistency should be similar to guacamole, but leave some whole chickpeas for texture.
• To the mashed chickpeas add the capers, lemon juice, red onion, garlic powder, cayenne powder, vegan mayo, mustard and relish. Stir well to combine. Add a dash of salt and pepper to taste.
• To assemble, place a heaping portion of chickpea salad onto a slice of bread, then top with lettuce, tomato and other slice of bread. Enjoy!

Notes

I find this salad tastes better after it has set in the fridge for a couple hours, if time permits.