Chickpea Salad Sandwich

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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 an Instant Pot or use canned chickpeas.
  2. Drain and rinse chickpeas if you’re using canned ones.
  3. Mash the chickpeas in a large bowl.
  4. Add the 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 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 does not have 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 enough salad for 5-6 sandwiches. The salad will store in a covered container in the fridge for 3-4 days and in the freezer for up to 3 months.



15 ounces of chickpeas, cooked or canned (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