Chickpea Salad Sandwich

 

 

Love egg salad sandwiches, but looking for ways to cut the cholesterol? This chickpea based sandwich spread is a yummy take on the classic picnic sandwich, and you can make it in just a few minutes. See below for a recipe with mayo and a way without.

 

 

Ingredients

• 15 oz drained and rinsed chickpeas
• 1/4 cup *mayo (vegan or standard)
• 1 tsp Dijon mustard
• 1/4 cup diced red onion
• 1 stalk celery, diced
• Optional: 1/4 cup diced sweet pickle or relish

Spices

• 1 tsp dried dill
• 1/2 tsp salt
• 1/2 tsp garlic powder

Instructions

Drain and rinse chick peas. Mash using a potato masher or a heavy spoon. There should be some chickpea pieces. Mix in mayo and mustard. Mix in the rest of the ingredients.

*You can skip the mayo with a couple of substitution options. Use 3 Tbl tahini in place of the mayo for a more nutty flavor. Mash 1 avocado till smooth and swap for the mayo. Any substitution will modify the nutrient information below.

 

 

Nutrient information provided using Lose It! App

The recipe makes about 2 cups; 1 serving is 1/2 cup

Chickpea Salad Sandwich (Using Hellmann’s Mayo)

Servings 4  | 240 Calories per Serving (not including bread)

28 g carbohydrate; 5.9 g protein; 5.3 mg cholesterol; 11.9 g fat; 5.4 g fiber; 664 mg sodium

---

Vegan Chickpea Salad Sandwich (Using FYH Vegan Soy Free Mayo)

Servings 4  | 180 Calories per Serving (not including bread)

26.4 g carbohydrate; 5.7 g protein; 0 mg cholesterol; 5.8 g fat; 5.1 g fiber; 657.5 mg sodium