Growing up, I was that kid with the “weird” lunches. You know that scene from my Big Fat Greek Wedding where Toula opens her moussaka lunch and her classmates teased her saying she was eating “moose ka-ka”? That was me. I was Toula. I wanted to be that peanut butter and jelly sandwich kid growing up because that’s what “normal” people ate. But instead, I was the Italian girl eating Mortadella sandwiches with pickled eggplants that my classmates thought were worms. Toula and I would have been BFF’s, I just know it. While I have now grown to appreciate food and would choose a Mortadella sandwich over PB &J any day, I still struggle with lunches for work and hear parents complaining about what to pack the kids for lunch. Deli meat isn’t the healthiest of options, heating up food isn’t always ideal or available, time is limited and there’s always that concern of “smelling up the lunch room” with tuna or egg salad. So I’ve come up with this amazingly delicious recipe that checks off all the boxes! It smells fantastic, tastes delicious, it’s quick to make and eat, requires no heating, it’s healthy and filling, can be prepped and stored in the fridge for a few days as a convenient meal AND it doesn’t break the bank to make. This is my Chickpea Salad Sandwich.
If you read my Top 12 Pantry Essentials post, you’ll know that canned beans made it to my top 5 stock pile item. If you haven’t read it, check it out here. My list will seriously save you from one of those “I don’t know what to make for dinner” nights. Canned beans are one of my favourite convenience items because of their versatility. I include them in pasta dishes, salads and even enjoy them on their own! Chickpeas are the star of this dish. They are the filling and the protein for this sandwich and is what replaces the traditional eggs and tuna. If you never thought about using canned beans in a sandwich before, I hope I have opened up your eyes to all the possibilities with this recipe!
As always, I’ve kept the ingredients simple. Nothing fancy here! Aside from the dill, these are probably items you already have on hand. If you’re not a huge fan of dill (but it’s one of my favourite fresh herbs) feel free to substitute it with flat leaf parsley. My Chickpea Salad sandwich takes no time at all to make. It’s also really versatile. While I put this mixture into a sandwich, nothing should stop you from eating this as is. It’s delicious on it’s own, in a sandwich or even a snack! I like to make it ahead of time and store it in the fridge over night because it becomes much more flavourful as it sits.
One of the best parts of this dish is that it doesn’t smell of hard boiled eggs! Don’t get me wrong, I love tuna and egg salad sandwiches but they aren’t the most work/school friendly meals. Nobody enjoys walking into a room that smells of fish or hard boiled eggs… especially if you’re pregnant. Smells and pregnant women do not mix well together! So you can enjoy this sandwich with it tasting similar to egg salad but without that pungent smell. You can also make this completely vegan by substituting for vegan mayonnaise instead of the traditional kind. For a lower fat version, substitute the mayonnaise altogether for greek yogurt instead. I wouldn’t suggest omitting mayonnaise/yogurt altogether as the mixture can be a bit dry and does require some sort of moisture and binding ingredient. I hope you all enjoy this recipe and as always, comment below and show me your version of this sandwich! Buon appetito!
Chickpea Salad Sandwich
- 1 can Chickpeas
- 2 tsp Diced Onion
- 2-3 tbsp Mayonnaise
- 1 tbsp Extra Virgin Olive Oil EVOO
- 1/2 Lemon Juice
- 2 tsp Dijon Mustard
- 2 tbsp Diced Cucumber
- 1 tbsp Diced Celery
- 2 tbsp Minced Dill
- 1/2 tsp Salt
- 1/4 tsp Pepper
- Sandwich bread of your choice
Using a potato masher or fork, mash chickpeas until most of them are broken up into smaller pieces. If you have a food processor, go ahead and pulse the chickpeas until they reach the desired consistency. You want them to have a bit of texture, so don't over blend them.
To the chickpeas add the remaining ingredients except for the bread. Mix everything together with a wooden spoon until everything is well combined. Spread the mixture on the bread of your choice or enjoy it as is.
If this is being prepared ahead of time, store the mixture in a sealed container for up to 3 days in the refrigerator. Everything becomes much more flavourful as it sits.