American
Chickpea Salad Sandwiches
Creamy, lemon-bright chickpea salad with crisp celery, fresh herbs, and a satisfyingly chunky texture on soft sandwich bread.
4 servings · 15 minutes prep
Ingredients
Main
- 1 (15 oz) can, rinsed, drained, and dried
- 1/4 cup
- 1 tbsp
- 1 tbsp, freshly squeezed
- 1 rib, finely diced
- 2, thinly sliced
- 2 tbsp, chopped, or use parsley
- 1/2 tsp, Diamond Crystal
- 1/4 tsp
- 8 slices, sandwich bread
- 4 leaves
Directions
Method
- Place chickpeas in a bowl and mash about three-quarters of them with a fork, leaving the remainder whole for texture.
- Stir in mayonnaise, dijon mustard, lemon juice, celery rib, scallions, dill, kosher salt, and black pepper.
- Taste the chickpea salad and adjust the seasoning if needed.
- Divide the filling among four slices of bread, top with lettuce leaves and the remaining four bread slices, then cut and serve.
- Keep the filling chunky rather than pureeing it; it needs texture and enough body to remain securely in the sandwiches.
