Vegan Chickpea Salad Sandwich

This vegan chickpea salad sandwich is lemony, bright and surprisingly delicious. It’s got all the flavors of a classic tuna salad sandwich—dill, lemon and a bit of garlic—but with chickpeas instead to add a vegan source of protein and a healthy boost of fiber. Celery brings a nice crunch.

Nutrition Profile:

Nut-Free Dairy-Free Healthy Pregnancy High-Fiber Vegan Vegetarian High-Protein Egg-Free

Ingredients

• 2 (15.5 ounce) cans no-salt-added chickpeas, rinsed
• 6 tablespoons extra-virgin olive oil
• 3 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• ½ teaspoon garlic powder
• ¼ cup finely chopped fresh dill
• ⅛ teaspoon salt
• ⅛ teaspoon ground pepper
• 4 tablespoons vegan mayonnaise
• 8 slices whole-grain bread, toasted
• 4 green lettuce leaves
• 4 thin slices red onion
• 4 tomato slices

Directions

1. Combine chickpeas, oil, lemon juice, mustard and garlic powder in a large bowl. Using a fork or potato masher, crush the chickpeas until most are mashed but some are still whole. Stir in celery, dill, salt and pepper.Photographer: Grant Webster, Food Stylist: Lauren McAnelly, Prop Stylist: Maura Timmerman, Art Director: Maria Emmighausen
2. Spread 1 tablespoon mayonnaise on 1 side of each of 4 slices of bread. Top evenly with lettuce, onion, tomato and chickpea mixture. Top with the remaining 4 slices of bread.