If you’re a fan of “salad” sandwiches (such as egg salad or chicken salad), then give this vegetarian twist a try! You can even make it vegan by using vegan mayonnaise. Piepie and Boss brought this to school in their YumBoxes and ate it with a spoon (they aren’t sandwich fans) – so that is a great option as well.
The best bang for your buck is to buy dried chickpeas and cook them, but if you’re in a crunch then canned ones will do the trick! I have to say, ever since I got an Instant Pot for Christmas, I don’t use the canned stuff anymore because it literally only takes 30 minutes to cook.
what you need:
- 2 cups cooked chickpeas
- 1 celery stalk
- 1/4 small red onion
- 2 baby dill pickles
- 2 heaping tbsp mayonnaise (regular or vegan)
- salt and pepper
what to do:
- Mix chickpeas with mayo and mash about half of it with a potato masher (or a large fork) – to give it some different textures.
- After washing the celery, dry on a dish towel. Dice finely. Chop the onion and pickles finely as well, trying to keep everything about the same size.
- Add diced veggies to chickpea mix and add salt and pepper to taste. Spoon onto toast (spread with avocado optional!) and enjoy!
*Leftovers stored in an airtight container will last 5 days.