Make this flavorful, easy plant based lunch. This recipe delivers a satisfying, deli style chickpea salad with a spicy kick, perfect for a quick meal prep or weeknight dinner.
Author:purejoyalex
Prep Time:15 min
Cook Time:0 min
Total Time:15 min
Yield:4 servings 1x
Category:Lunch
Method:No Cook
Cuisine:American
Diet:Vegan
Ingredients
Scale
2 (15-ounce) cans chickpeas, rinsed and drained
1/2 cup vegan mayonnaise
2 tablespoons Sriracha sauce (adjust for heat preference)
1 stalk celery, finely chopped
1/4 cup red onion, finely chopped
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
8 slices whole wheat bread or rolls
Lettuce leaves for serving
Instructions
Place the rinsed and drained chickpeas in a medium bowl. Mash them coarsely with a fork or potato masher until you achieve a texture similar to tuna salad, leaving some whole pieces for texture.
In a separate small bowl, whisk together the vegan mayonnaise, Sriracha sauce, lemon juice, Dijon mustard, garlic powder, salt, and pepper.
Pour the dressing mixture over the mashed chickpeas. Add the chopped celery and red onion.
Stir everything together until the chickpeas are evenly coated. Taste the mixture and add more Sriracha if you want more heat.
Cover the chickpea salad and chill in the refrigerator for at least 15 minutes to allow the flavors to combine. This is a great make ahead vegan sandwich filling.
To assemble the sandwich, place lettuce leaves on four slices of bread. Spoon a generous portion of the spicy chickpea salad onto the lettuce. Top with the remaining bread slices.
Serve immediately or pack for a healthy chickpea salad lunch.
Notes
For extra crunch and richness, add 1/4 cup of chopped pecans or walnuts to the salad mixture.
If you prefer a tangier flavor, substitute half of the vegan mayonnaise with plain, unsweetened vegan yogurt.
Use this flavorful chickpea mash for sandwiches as a base for wraps or served over greens.