“No Tuna” Chickpea salad sandwich
Course: MainServings
2-3
servingsPrep time
10
minutesCooking timeminutes
Total timeminutes
This recipe makes about 3 servings and left over mixture can easily be stored in the fridge for up to 5 days.
Ingredients
2 cups canned chickpeas (rinsed & washed)
1/3-1/2 cup Tofu sriracha mayo (see my recipe here)
2 celery stalks
1/4 red onion
1/2 red bell pepper
1/3 cup jarred pickles
1/4 cup fresh parsley
1/2 tsp mustard powder
S & P per taste
Pieces of lettuce or mixed baby greens
Slice of a tomato
2 slices of whole grain bread or a baked sweet potato (I used Stonemill brand)
Directions
- In a bowl, toss chickpeas and mash as best as you can. Finely chop all other ingredients and add it to the bowl. Add tofu sriracha mayo, salt, pepper and mustard powder. Mix really well and enjoy it on top of a toasted whole grain bread or a baked sweet potato. Feel free to add a side of salad to add more volume to this meal.
Recipe Video
Notes
- Left overs can be easily stored in the fridge for up to 5 days. This chickpea salad tastes even better when chilled!
- This salad goes really well over top of mixed greens, as a side dish with your BBQ veggies for Summer or in a sandwich.