A smashed chickpea salad sandwich that fills the tuna salad sandwich slot in the rotation. Hemp hearts add complete protein on top of what the chickpeas already provide.
Hemp Chickpea Salad Sandwich
Yields 4 sandwiches. Prep 10 minutes.
Ingredients
- 1 can (540 ml) chickpeas, drained
- 1/4 cup mayonnaise or Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons hemp hearts
- 1 celery stalk, diced fine
- 2 green onions, sliced thin
- 2 tablespoons chopped dill pickles
- 1 tablespoon chopped fresh dill
- Salt, pepper, smoked paprika
- 8 slices sturdy bread, lettuce, tomato
Method
- Drain chickpeas. Pat dry. Smash in a bowl with a fork, leaving texture; do not puree.
- Stir in mayo, Dijon, lemon, hemp hearts, celery, green onions, pickles, dill, and seasoning.
- Taste. Adjust salt and lemon.
- Pile on toasted bread with lettuce and tomato.
Storage
The filling keeps refrigerated for 3 days. Travels well in lunchboxes if kept cold.