Chickpea Salad Sandwich

  • recipe image cover





This quick, easy and tasty salad is a real crowd pleaser. Every one of our friends that tried this wanted more and more of it.

  1. Cook chickpeas in instant pot or use canned chickpeas
  2. Drain and rinse chickpeas if using canned
  3. Mash the chickpeas in a large bowl
  4. Add rest of the ingredients to chickpeas and mix well. Add the sliced almonds at the end to retain the crunch. You can have this salad as it is as it is finger licking good.
  5. To make a sandwich place a big scoop of this salad on whole grain bread. We use Ezekiel whole grain bread as it has not added sugars and oils.
  6. Use toppings of your choice like tomato, lettuce or spinach. Mustard lovers could smear more mustard on the bread.
  7. The sandwich can be served as it is or use a grill or sandwich maker to serve it warm.

This recipe makes salad for 5-6 sandwiches. The salad will store in covered container in fridge for 3-4 days and in freezer for up to 3 months.



15 ounces of chickpeas cooked or canned (1 can), drained
1 Tablespoon of spicy mustard
2 Tablespoons of dijon mustard
1/4 cup of diced red onions
1/4 cup of diced celery
1/4 cup of 4 bean or 3 bean salad or 1/4 cup of diced pickle
1 Tablespoon of sliced almonds
1 Tablespoon of maple syrup
1/4 teaspoon of ground pepper
1/4 teaspoon of salt
%d bloggers like this: