You’d think that someone who spends as much time in the kitchen and around food as I do, would never miss a meal. But I’m notorious for skipping lunch. It’s never intentional, I just get wrapped up in a project and figure I’ll get to lunch later. When “later” comes, I end up grabbing a handful of nuts and the next thing you know, it’s time to make dinner. Oops!
But I want to make better midday food choices, and I know that the first step involves planning. It also helps to have quick things I can just grab and go with, like this chickpea salad that takes about 5 minutes to make and can be turned into a sandwich, served with crackers, or just eaten out of the bowl with a spoon (ya, that may have happened). Maybe one day I’ll even sit down to enjoy it.
I love to see your pictures! 😃 If you try this (or any of my recipes), snap a picture and tag me @themisfitbaker on Instagram.
Smashed Chickpea Salad Sandwich
Recipe Type: lunch
Makes: 3 – 4 sandwiches
- 1 can (540ml/19oz) Chickpeas, drained and rinsed
- 1/2 cup diced Cucumber
- 1 scallion, finely sliced
- 3 tbsp Vegan Mayo (I used Original Vegenaise)
- 3 tbsp Ketchup
- 1/4 tsp Dijon Mustard
- Ground Black Pepper to taste
sandwich option ideas:
Your favourite bread, lettuce, sprouts, tomatoes, pickles, sliced red onion.
Using a fork, roughly mash the chickpeas until there are no whole chickpeas left (keep in mind that we’re not trying to make hummus, and want to maintain some texture). Add the cucumber, scallion, vegan mayo, ketchup, and mustard. Mix well. Add pepper to taste.
Sandwich between sliced bread, along with your favourite sandwich add-ons. Can also be served alongside crackers.
Cover and store in the leftover salad in the refrigerator for unto 3 days.
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