I had about a cup of chickpeas sitting in my fridge and I wasn’t sure what to do with them. Over the years I’ve seen tons of people making chickpea salad and chickpea salad sandwiches. Only, most of the time I’ve seen people using (vegan) mayo. I hate mayo, so I always thought I wouldn’t be able to make chickpea salad.
I recently discovered that tahini can be used as a substitute for mayo. I love tahini, so I decided to try chickpea salad sandwiches with tahini. Instead of looking online for a recipe I decided to wing it and see how things came out. So here’s a rough recipe of my winging it.
I really enjoy how versatile this can be. I think in the future I might add a bit of hot sauce or some other veggies that I have hanging out in my fridge (I could really see spring onions working well with this). Fresh herbs would also be nice, but I didn’t have any at home. Or maybe a bit of curry powder and sone cumin would be nice.
Chickpea Salad Sandwiches
- 1 Cup Prepared Chickpeas
- 1 Medium Carrot Peeled and Diced Small
- 3/4 Cup Tahini
- Juice of One Lemon
- 1 tsp Rice Vinegar
- 1 Heaping TBS Dijon Mustard
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Dried Parsley
- A few TBS Water
- A Pinch of Salt
- Fresh Ground Black Pepper to Taste
- Bread (I used some harvest bread)
- Sandwich fixings of your choosing (I used lettuce and some sliced tomatoes)
In a large bowl mash the chickpeas and add in the carrot.
In a smaller bowl mix the other ingredients, except water. If things aren’t loose enough for your liking add some water a tablespoon at a time to reach desired consistency.
Add the dressing to the chickpeas and place in fridge for at least an hour to let the flavors meld.
Scoop salad onto bread and add whatever sandwich fixings you like.