Ingredients

The following ingredients have 6 Servings
  • 1 cup Homemade Vegan Mayo
  • Juice of 1 lemon
  • 1 tablespoon dijon mustard
  • 1 teaspoon poultry seasoning blend
  • 4 cups (665 g) cooked chickpeas, drained and rinsed if canned
  • 2 large ribs of celery, thinly sliced
  • ½ cup red onion, diced
  • 2 tablespoons parsley, diced
  • 2/3 cup (72 g) slivered almonds
  • 1 cup (158 g) red grapes, sliced in half
  • Salt and black pepper, to taste
  • Optional add-ins: 1/2 tbsp dill,  2/3 cup raisins or other dried fruit
  • Chickpea salad, above
  • 2 pieces of lettuce
  • 2 slices of bread, gluten-free if necessary

Instruction

  • Add the mayo, lemon juice, mustard, and poultry seasoning to a large bowl with black pepper, to taste. Whisk until well-combined.
  • add the chickpeas to the same bowl, then use a potato masher or a fork to mash them to your liking; I prefer to roughly mash around 75% of them.
  • toss in the celery, onion, parsley, almonds, grapes, and any other optional ingredients. Mix well, then season with additional salt and pepper, if necessary. Serve immediately or refrigerate in a sealed container for up to 7 days.
  • to assemble each sandwich, lightly toast 2 slices of bread, and layer each with a piece of lettuce. Place a heaping portion of the chickpea salad onto one slice of bread, then fold the other on top. Serve as desired – lettuce cups, crackers, or veggies on the side are also great ideas!