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Chickpea Salad Sammiches

July 9, 2013 193 Comments

Makes enough for 4 sandwiches
Total time: 10 minutes || Active time: 10 minutes

Chickpea Salad Sammiches

“Um, Isa?”

“Yes, Internet?”

“Do you think we’re stupid?”

“What?”

“Don’t.”

“What???!”

“Let’s not play this game. Just write your childish Chickpea Salad Sammich post, as difficult as we’re sure it will be, and then  maybe we can move on to matters that require a little more brainpower. Like, I don’t know, tying our shoes, or a game of tic-tac-toe, or I know, let’s count to ten*!”

OK, I get it. Why don’t I just put up a recipe for Peanut Butter And Jelly. But, listen.

Not everybody knows! Not EVERYBODY knows that you can mash chickpeas up, just like tuna, and it is fanfreakintabulous. You can throw it on some whole wheat bread with tomato and lettuce and it will taste like childhood, but better. Most people, yes, but not everybody knows. And so I’m here to spread the word. Not to you. Of course YOU are brilliant and you’ve known this forever and maybe you even invented it you’re so freaking smart. But this is for the lost souls in the far corners of the internet. If you don’t know, now you know.

*OMG why is the internet so mean??!

This post is part of my Homemade Mayo series, where I’m highlighting a few basic recipes that call for mayo. However, you can use storebought, if you like!


Notes

~You can really dress this up or down. This is the recipe at its most basic. Add some dried seaweed for a more fishy taste. Add some chopped sunflower seeds for more bite. A curried chickpea salad? Sure! Add a tablespoon of curry powder and some red grape halves.~You can accomplish this recipe in a food processor if you prefer it to a cutting board. First, process the chickpeas into a chunky mash. Do NOT puree. This isn’t hummus. Transfer to a bowl. Now process the carrots and celery into small pieces. Add to the bowl. Throw in everything else. Yum!

Ingredients

1 1/2 cups cooked chickpeas (a 15 oz can rinsed and drained)
1/4 cup vegan mayo, homemade or storebought
1 medium carrot, peeled and very finely chopped (almost minced)
1 stalk celery, finely chopped
2 tablespoons onion flakes
Salt and pepper to tasteFor the sammiches:
Sliced tomatoes
Romaine lettuce
Whole wheat bread
Extra mayo for a’spreadin

Directions

In a mixing bowl, use an avocado masher or a strong fork to mash the chickpeas well. They should retain some of their texture and not appear pureed. A few whole ones left are ok.Mix in the mayo and give a few more mashes. Mix in the carrot, celery and onion flakes. Add salt and pepper to taste. Assemble into sandwiches, toasted or not, and serve sliced in half.

Filed Under: Featured, Gluten Free, Recipe, Recipes Featured, Salad, Sandwich, Summer Tagged With: carrot, celery, chickpeas, mayo

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Previous Post: « Homemade Grapeseed Mayonnaise
Next Post: Stonefruit & Lentil Salad With Creamy Mustard Vinaigrette »

Reader Interactions

Comments

  1. Colleen

    December 25, 2014 at 4:20 pm

    Yum! Just made this!

    Reply
  2. Poppins

    January 15, 2015 at 3:51 am

    Hi Isha,

    Just wondering how long this will last in the fridge?

    Reply
  3. PhDivaDude

    January 16, 2015 at 3:04 am

    I am a big fan of these on RYE. Mmmmm.

    Reply
  4. Sharon

    March 18, 2015 at 5:58 pm

    Damn, I hate celery. Bad. Gimme some other ideas for fill? Other than nuts and seeds?

    Reply
  5. Tzu

    April 26, 2015 at 11:31 pm

    I’m more a Miracle whip girl so add some dill pickles, chopped fine, with a bit of the pickle juice for that acidic zing. Mmm

    Reply
  6. Eleonora

    July 8, 2015 at 11:34 am

    Amazing recipe!!! I found it in “Isa does it”, what a goodness!! I only opt for a home-made mayo, it’s so simple (1 cup of oil, 1/2 cup of soy milk, salt, garlic, pepper if you want)!

    Reply
  7. Sharon

    August 11, 2015 at 5:12 pm

    Well I didn’t know, so thank you! lol

    Reply
  8. Amber

    September 20, 2015 at 2:58 pm

    This is the Bomb !!

    Reply
  9. Karen Havling

    October 11, 2015 at 2:39 pm

    YUM! I had to try this, and it is delicious in a pita pocket with lettuce, tomato, and avocado. I did use fresh chopped onion instead of onion flakes and added turmeric and pickles.

    Reply
  10. RebeccaL

    December 15, 2015 at 12:04 am

    Just tried this for dinner, it was great! I’m not a fan of celery, so in typical Chicago fashion I used diced onion instead and subbed celery salt for the onion flakes. Took some tweaking, but it worked 😀

    Reply
  11. Sheila

    March 22, 2016 at 8:17 pm

    I guess only the mean people knew about this.

    Wait, does that make me one of the mean ones, because I know about it now? Oh man…

    Reply
  12. Nicole Rae

    June 7, 2016 at 3:52 pm

    NOW I KNOW!

    -Sincerely, New Vegan

    Reply
  13. Barbie Alsop

    March 18, 2017 at 1:54 am

    I just went back to being vegan after 5 years as a vegetarian (15 years before that I was a very processed food-vegan, not good) and your Isa Does It was the first cookbook I bought. Been making these ever since, but have left the carrots and celery bigger to get more satisfying crunch. Bodacious and definitely in the rotation for the long haul!

    Reply
  14. Greg Brandon

    March 22, 2017 at 3:18 pm

    Incredible. Absolutely delicious Thanks

    Reply
  15. lair

    November 18, 2019 at 4:03 am

    Yummy !! How could i make this bread wholemeal ? (its a stupid question i guess but hey, if you dont ask!)

    Reply
  16. Lasertag

    November 19, 2020 at 5:48 am

    The recipe I used here is the PPK Chickpea Salad recipe. I have to admit that I kind of miss egg salad sandwiches and this is perfect. I recommend you add a couple of other basics to your meal prep plan: sauces, dressings, and spreads you can use for sandwiches. salad Sammiches and I loved it. For my version, I smashed chickpeas, tossed them with tomatoes, onion, and serrano. I’ve found a ton of chickpea salad recipes on the internet, though I’m not 100% happy with any of them.

    Reply
    • Gel

      September 7, 2021 at 8:20 am

      If you miss egg salad, I recommend the tofu-dill salad from “Vegan with a Vengeance.” It’s delicious and very quick. I make some whenever I have fresh dill, though in a pinch you can substitute dried (divide volume by 3 is the standard rule for subbing dried herbs for fresh I learned).

      Reply
  17. Alfonso

    February 23, 2021 at 8:31 am

    Delicious and easy to prepare sandwich recipe. I have used it many times.

    Reply
  18. Susan

    April 7, 2021 at 6:40 pm

    I love this recipe. Ive been making it for years!

    Reply
  19. Julie

    February 28, 2022 at 8:50 pm

    try it sometime with just diced red onion, mayo and Old Bay, it’s all you need : )

    Reply
« Older Comments

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