Chickpea Salad Makes A Great Sandwich Filling

This Chickpea Salad is my go to recipe for an easy, tasty and satisfying sandwich filling that also tastes great added to mixed green salads! I have even used it as a dip once or twice… The kelp granules, which are available at natural food stores, lend a savory taste with only a fraction of the sodium in salt. It can be omitted to reduce the sodium content of the recipe. The recipe does include other ingredients that are typically high sodium but if used in small amounts as described below can help to minimize the salt and maximize the flavor the ingredients contribute. If you cook the chickpeas yourself you can avoid all of the salt associated with canned chickpeas. Using the crock pot can make this a super easy task!

Chickpea Sandwich Filling

Print Recipe

This is an easy, tasty and satisfying Chickpea Salad that makes a great sandwich filling and is also a wonderful addition to a your favorite tossed green salad! I have even used it as a dip once or twice…

• CourseSalad, Sandwiches

Servings	Prep Time
~2 cups	15 minutes

Servings Prep Time ~2 cups 15 minutes

Chickpea Sandwich Filling Print Recipe This is an easy, tasty and satisfying Chickpea Salad that makes a great sandwich filling and is also a wonderful addition to a your favorite tossed green salad! I have even used it as a dip once or twice… CourseSalad, Sandwiches Servings Prep Time ~2 cups 15 minutes Servings Prep Time ~2 cups 15 minutes

Ingredients

• 1.5 oz cups cooked chickpeas or one 14.5 oz can drained and rinsed
• 1/2 cup blanched almonds unsalted
• 1 TBS fresh lemon juice
• 1 tsp kelp granules
• 1 stalk celery minced
• 1 scallion minced
• 1 cornichon minced, you can substitute any small dill pickle
• 2 tsp capers drained rinsed and pressed in a paper towel to remove liquids, minced
• 1/4 cup mayonnaise or vegan mayonnaise
• 1 1/2 tsp dijon mustard (I use Westbrae Natural Stoneground Mustard because it has No Salt Added)
• fresh black pepper to taste

Servings: cups

Instructions

1. In a food processor, pulse the chickpeas and almonds until coarsely chopped.

   
2. Add the lemon juice and kelp powder and blend until well combined.

   
3. Transfer to a large bowl and add the celery, scallion, cornichon, capers, mayonnaise, and mustard.

   
4. Mix well; adding more mayonnaise if needed to reach desired consistency.

   
5. Cover and refrigerate for 30 minutes to allow flavors to develop.
6. Enjoy!

   

Recipe Notes

This recipe was inspired by the Tuna Free Sandwich Filling recipe found in Vegan Planet by Robin Robertson.  My copy of this cookbook has been on my shelf for quite some time and is well worn. There is a revised edition available as well which is on my extensive Amazon wish list. How many cookbooks is too many? 😁

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