Hard Times Chickpea Salad Sandwiches

• 1 (15-ounce) can chickpeas, drained and rinsed
• 1/4 cup mayonnaise
• 2 tablespoons plain Greek yogurt
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 celery stalk, finely chopped
• 1/4 cup red onion, finely chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 8 slices whole grain bread, toasted

Steps

1. 1 In a medium bowl, mash the chickpeas with a fork until mostly smooth but still a bit chunky.
2. 2 Stir in mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, celery, red onion, parsley, and smoked paprika.
3. 3 Season to taste with salt and pepper.
4. 4 Toast the bread slices until golden.
5. 5 Spread the chickpea salad generously onto four slices of bread.
6. 6 Top with the remaining slices of bread to make sandwiches.
7. 7 Cut in half and serve immediately.

Equipment

• Fork
• Cutting board
• Knife

Variations

• Add a sprinkle of feta cheese for a tangy kick.
• Substitute almond butter for a nutty twist.

Substitutions

• Use vegan mayo and yogurt for a vegan version.
• Substitute gluten-free bread for gluten-free option.

Pairings

• Perfect with a side of sweet potato fries.
• Pairs well with fresh fruit for a balanced meal.

Nutrition

Tips

• For extra flavor, let the chickpea salad sit in the fridge for an hour before assembling the sandwiches.
• Feel free to add other veggies like diced bell peppers or shredded carrots.

Storage

Store chickpea salad in an airtight container in the fridge for up to 3 days. Assemble sandwiches just before serving.

Freezing: The chickpea salad freezes well for up to 2 months. Thaw in the fridge overnight before using.

Serving Suggestions

• Serve with a side of crunchy pickles and a cold glass of iced tea.
• Pair with a simple green salad for a light meal.

FAQ