I'm in love with this recipe since I discovered it a few months back. It started as one of those "use everything in the fridge" lunches and turned into one of my favourite go-to meals. The crunchy veggies mixed with the mashed chickpeas creates a similar texture and flavour palate as chicken salad sandwiches minus the globs of mayo.
This recipe works great in a sandwich, lettuce wrap or on its own as an easy meal prep lunch. As always, I've snuck in an extra dose of plant-powered protein by incorporating edamame pods into the mix to ensure it's as satisfying and filling as it is delicious. The powerhouse duo of protein and fibre meet again - the key to long term weight management. Let me know your thoughts in the comments below!
Chickpea Salad Sandwich
2 cans (~3 cups) chickpeas, drained and rinsed
1 avocado, peeled/scooped out
1 c edamame pods, frozen and de-thawed
4 spring onions, chopped
1/2 red pepper, finely chopped
1 medium carrot, grated
3-4 medium pickles, finely chopped
1 lemon, juiced
4 tbsp fresh dill, chopped
Salt and pepper to taste
In a large bowl, mash the chickpeas and avocado coarsely (a few big pieces left after is fine!)
Chop, grate and juice all ingredients.
Mix the remaining ingredients into the mixture until well combined.
Serve on 2 slices of toasted whole wheat bread with a few slices of tomato as a sandwich. Alternately, serve in large romaine lettuce leaves as wraps for a low carb option. It's also great on its own as an easy meal prep work lunch.
Nutrition Information (1/4 of recipe):