Chickpea “Egg” Salad Sandwich

Ingredients:
1 can chickpeas (drained/rinsed)
3 tbsp red onion, finely diced
2 tbsp celery, finely chopped
1–2 tbsp diced dill pickles
1/4 cup vegan mayo
1 tbsp dijon
1/2 tsp EACH garlic & onion powder
1/4–1/2 tsp turmeric
1/2–1 tsp fresh dill (1/4–1/2 tsp dried)
Salt, to taste

Optional:
Kala Namak for an eggy flavor


Instructions:
1. Mash the chickpeas: the better you mash them, the better they will hold together.

2. Add remaining ingredients: celery, red onion, dill pickles, vegan mayo, dijon, garlic, onion powder, turmeric, and salt.

3. Mix to combine then serve on toasted bread. Other options are to serve in a lettuce wrap, on top of a salad, with crackers, or just by the spoonful.

Makes 2 – 3 sandwiches.


*I doubled this recipe (it made about 4-5 loaded sandwiches)

*I still only used 1/4 cup of vegan mayo (it’s not my favorite ingredient though)

*I added Cholula hot sauce as well for an added kick and salt & pepper.

*I’m NOT a fan of Kala Namak because I don’t like eggy flavor.