No Mayo Chickpea Salad Sandwiches
This chickpea salad sandwich recipe is the perfect way to break up the salad routine for lunch. Mashed chickpeas mixed with creamy avocado, dill, and celery, this recipe is high in protein and a delicious vegan lunch option. You need to try this for your next meal prep idea!
Prep Time 10 minutes
Total Time 10 minutes
Servings 3 sandwiches
- 1 15-ounce can chickpeas rinsed and drained
- 1 medium avocado
- 2 celery stalks chopped (about 1/2 cup)
- 1 teaspoon dried dill weed
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 lemon squeezed
Sandwich Topping Suggestions:
Rinse and drain chickpeas and pour into a mixing bowl.
Cut avocado lengthwise and remove the pit. Using a spoon, scoop into the bowl.
Mash with the back of a fork or a potato masher until desired consistency is reached. I like mine with some larger chunks still intact.
Mix in celery, dill, paprika, salt, pepper, and lemon juice.
Spread onto bread and add desired toppings.
Serving: 1serving (1/3 chickpea salad sandwich only) | Calories: 277kcal | Carbohydrates: 31.6g | Protein: 8.3g | Fat: 14.3g | Saturated Fat: 2.8g | Sodium: 457mg | Fiber: 4.9g | Sugar: 7.3g