chickpea salad sammie // shallots + celery

I love sammies - they are so quick, easy and depending on how you make them super satisfying. Justin and I have been on a chickpea salad sammie quick and thought I would share with you our go to recipe. Direct quote from Justin // "I don't know how you did it but these taste just like chicken salad sandwiches" .....which I think is kind of skewed since we haven't had chicken in over 12 years- but really these have all the same flavors and textures as the chicken salad sammies we can remember - just better, cause' you know they don't have chicken in them.

I love the subtle flavor shallots lend to a dish, you can certainly use red onion or white onion just use a tad less. Celery adds a nice crunch and the spicy brown mustard adds a bit of depth.

If you already have the chickpeas cooked or a can on hand these babies come together in no time- about 5 minutes. They hold up really well - perfect for a picnic lunch or to take on a hike with you.

For me a chickpea salad sammie is not complete without loads of freshly cracked pepper, tomatoes + lettuce. I prefer using grape or cherry tomatoes sliced in half, that way I am guaranteed to get a tomato in every bite.

Chickpea Salad Sammie // shallots + celery

makes 2 sandwiches

you will need:

2 cups cooked chickpeas

1 stalk celery // diced

1 small shallot //  diced

1 tsp spicy brown mustard

1/3 cup vegan mayo

drizzle pomegranate  molasses // optional

salt + pepper to taste

4 slices of seeded bread

lettuce

tomato

assembly:
Place the chickpeas in a medium bowl and mash with a fork or pastry cutter until about 50% of your chickpeas are mashed.

Add the remaining ingredients (minus the pepper) into the bowl with the chickpeas and stir until well mixed.

Layer chickpea salad on one slice of bread and top with tomatoes, pepper and lettuce and place the other slice of bread on top. Repeat for the second sammie.

Leftovers will keep well for about 3-4 days.


Enjoy!