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Chickpea Salad Sandwich No Mayo

A chickpea salad sandwich with no mayo is the ultimate vegan lunch idea. Easy to prep, high in protein and fibre to keep you feeling full and packed with flavour from the hummus, pickles and spices; you can't go wrong!
Course Lunch, Main Course
Cuisine American
Keyword Chickpea salad sandwich
Prep Time 25 minutes
Total Time 25 minutes
Servings 6 Sandwiches
Calories 251kcal

Equipment

  • Cutting Board
  • Knife
  • Can Opener
  • Masher or Food Processor

Ingredients

  • 1 29 oz can chickpeas (rinsed and drained)
  • 1/3 C finely chopped celery
  • 1/4 C finely chopped onion
  • 1/3 – 1/2 C finely chopped dill pickle
  • 1 1/2 tbsp pickle juice
  • 2/3 – 3/4C hummus
  • 1/8 tsp black pepper
  • 1 tsp Old Bay seasoning

Instructions

  • Mash the chickpeas using one of the methods described above (potato masher, food processor, serrated "cookie cutter", pastry cutter).
  • Finely chop the onion (1/4 C), celery (1/3 C) and pickles (1/3 - 1/2 C) and stir into the chickpeas.
  • Stir in pickle juice (1 1/2 tbsp) and hummus (2/3 - 3/4 C). Add extra hummus to reach desired texture/ creaminess.
  • Stir in the spices. Spices are to taste so add more if you like. Salt, paprika, onion powder and garlic powder are other tasty options.
  • Serve on your favourite bread, crackers, wraps etc or use the creative serving ideas above!

Notes

Note: Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1Serving (1/6 of recipe) | Calories: 251kcal | Carbohydrates: 38g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 610mg | Potassium: 244mg | Fiber: 11g | Sugar: 7g | Vitamin A: 87IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 2mg