This Chickpea Salad is quick to put together, delicious, nutritious, and packed with flavor making it the perfect lunch for a busy work week

Here’s everything you will need to make this Chickpea Salad:

CHICKPEA SALAD

Canned/boxed cooked chickpeas (no salt added)
Celery
Red onions
Fresh or dry dill
Capers and the brine
Dijon mustard
Sweet relish
Seaweed sheet
Garlic powder
Onion powder
Black salt/kala namak (for that "eggy" taste)
Black pepper
Plant-based mayo
Red pepper flakes to taste

SANDWICH ASSEMBLY

Whole grain bread slices
Lettuce or leafy greens
Sliced tomatoes
Sliced red onions
Mashed avocado
Hummus
Sliced cucumbers
Microgreens or sprouts

CHECK OUT THE FULL VIDEO TO THIS RECIPE

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This makes roughly 3-4 servings depending on you decide to portion it out!

Ingredients:

1 can/box of chickpeas (no salt added)

½ cup celery, diced

⅓ cup red onions, diced

1 tbsp fresh dill, chopped

1 tbsp capers, chopped

½ tsp caper brine

1.5 tsp dijon mustard

2 tbsp sweet relish

1 seaweed sheet, crushed (for the ocean flavor)

1 tsp garlic powder

1 tsp onion powder

¼ - ½ tsp black salt/kala namak (for that "eggy" taste)

½ tsp black pepper

2-3 tbsp plant-based mayo (adjust to taste)

Red pepper flakes to taste (optional)

Instructions:

Rinse and drain the chickpeas. Place them in a large mixing bowl and roughly mash them with a fork or potato masher or add them to a food processor and pulse for 45 seconds. You want some texture to remain.

Add diced celery, diced red onions, chopped dill, chopped capers, caper brine, dijon mustard, sweet relish, crushed seaweed sheet, garlic powder, onion powder, black salt, and black pepper. Mix all the ingredients together until well combined. Taste and adjust seasoning as needed.

Next, add the plant-based mayo to the bowl. Start with 1 tablespoon and add more if needed. I ended up using 2 - 2 ½ tablespoons.

If you want it spicier, add red pepper flakes.

Cover the bowl and refrigerate until ready to use. This will last in the fridge for 4 days.

If making a sandwich, toast the whole grain bread slices if desired. Spread a layer of hummus on one slice of bread and mashed avocado on the other. Add a generous amount of the chickpea "tuna" salad onto one slice of bread and layer with lettuce or leafy greens, sliced tomatoes, sliced red onions, mashed avocado, sliced cucumbers, and microgreens or sprouts on top of the chickpea salad.

Slice the sandwich in half or enjoy whole.