QUICK CHICKPEAS SALAD SANDWICH
For those looking for lunch easy to pack, that is yummy and healthy; your answer is this Chickpeas Salad Sandwich! Super easy and versatile.
Ingredients
Salad
- 15.5 oz can chickpeas or 439 g (or 1 ½ cups cooked chickpeas). Reserve some liquid (aquafaba) for the dressing
- 14.1 oz can of heart of palms drained or 400 g
- ¼ cup celery chopped
- ½ red onion medium-sized chopped
- ½ cup carrots shredded
Dressing
- 2 tbsp tahini for a creamy texture.
- 2 tbsp lemon juice
- 1 tsp dijon mustard
- 2 tbsp balsamic vinegar
- ½ tsp garlic powder
- ½ tsp onion powder
- 1/2 tsp dill dried
- 3 Tbsp aquafaba it can be replaced by warm water
- salt and pepper to taste optional (depending on your dietary needs)
Instructions
- Add chickpeas to a salad bowl and mash them with a fork or potato masher. You can leave some whole if you want.
- Drain and chop the heart of palms, and combine with the chickpeas. You can lightly mash this mixture.
- Mix in celery, red onion, and carrots. Combine all ingredients.
- In a small bowl, mix the tahini, lemon juice, Dijon mustard, balsamic vinegar, garlic powder, onion powder, black pepper, and dried dill. Add Tbsp of aquafaba, until you get the right dressing consistency for you (you can also use warm water instead). Pour this quick dressing onto the salad and stir to combine.
- Taste the salad and adjust the flavor if you need to.
- Serve on its own, or spread the desired amount onto a slice of bread (whole grain, whole grain pitta bread, Gluten-Free bread, etc.), or serve with lettuce wraps. If you are preparing sandwiches, add your desired toppings (lettuce, arugula, cucumbers, tomatoes, etc.)
- Enjoy this fresh, healthy, and tasty salad!