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Savory Smashed Chickpea Salad Sandwich

A delicious and healthy salad sandwich packed with protein, healthy fats, and vibrant veggies, perfect for lunch, dinner, or as a snack.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Lunch, Snack
Cuisine: Healthy, Vegetarian
Calories: 320
Ingredients Method Notes

Ingredients
  

Chickpea Salad Ingredients
  • 28 ounces canned chickpeas (drained and rinsed) Make sure to rinse well to remove excess sodium.
  • 1 medium bell pepper (diced)
  • 1 stalk celery (diced)
  • 1 medium purple onion (chopped)
  • 2 tablespoons brined capers
  • 1 tablespoon dulse flakes (optional)
  • 1 ripe avocado
  • 1 cup soaked cashews Soak for at least 4 hours or overnight for creamier texture.
  • 2 tablespoons lemon juice (freshly squeezed)
  • 0.5 cups water
  • 1.5 teaspoons Dijon mustard
  • 5 cloves garlic (grated)
  • 0.5 teaspoons sea salt
  • to taste pepper

Method
 

Preparation
  1. In a large bowl, mash the drained chickpeas with a fork or potato masher until they are roughly smashed, but still chunky.
  2. Add the diced bell pepper, celery, chopped purple onion, brined capers, and dulse flakes to the mashed chickpeas. Mix well.
  3. In a blender, combine the ripe avocado, soaked cashews, lemon juice, water, Dijon mustard, grated garlic, sea salt, and pepper. Blend until smooth and creamy.
  4. Pour the creamy mixture over the chickpea and vegetable mix. Stir everything together until well combined.
  5. Taste the mixture and adjust the seasoning with more salt and pepper if needed.

Notes

Store any leftover chickpea salad in an airtight container in the refrigerator for up to 3 days. If the salad seems dry after a day, add a splash of water or a bit more lemon juice before serving. For extra flavor, add fresh greens, tomato slices, or pickles.