Vegan Garden Veggie Chickpea Salad Sandwich

Compliments of Jenn at Peas And Crayons

Ingredients

FOR THE SALAD:

• 1 (15 ounce) can chickpeas, drained + rinsed
• 3 stalks green onion
• 2 stalks celery
• 1/4 cup chopped shredded carrots
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped dill pickle
• 1/4 cup store bought or homemade mayonnaise (vegan)
• 1-2 tsp dijon mustard
• 1 tsp yellow mustard
• 1/8 tsp dried dill (or fresh, to taste)
• 1/8 tsp salt
• 1/8 tsp pepper
• 3 TBSP unsalted roasted sunflower seeds
• 2 TBSP fresh chopped basil, plus extra to taste

FOR THE SANDWICH:

• multi-grain sandwich bread
• arugula or romaine lettuce
• extra basil as desired
• optional tomatoes and/or red onion
• sandwich spread of your choice
  • spicy mustard
  • mayo (vegan)
  • hummus
  • anything goes!

Instructions

1. Drain and rinse your chickpeas and add them to a large bowl. Mash with a potato masher until texture appears flaked, almost like tuna salad. I use both a potato masher and follow up with a fork to make sure every chickpea is deliciously smashed. You could also use a food processor and skip the arm workout!
2. Chop your green onion, celery, shredded carrots, pepper, and pickles.
3. Add to the bowl with your chickpeas, then add mayo, dijon, yellow mustard, dill, salt, and pepper. Stir well to coat.
4. Fold in sunflower seeds and basil (as much or as little as you'd like) and adjust any ingredients to taste.
5. Pile high on bread with all your sandwich fixings or enjoy as a wrap, with crackers, on a salad, or simply dive into the bowl spoon-first - anything goes!

Notes

Elizabeth's Notes: We left out the dill and the basil. Couldn't find unsalted sunflower seeds - substituted roasted, salted sunflower seeds and omitted the salt called for within the recipe. Easily doubled.

Treasure's Notes: We left out the dill and liked lots of mustard in ours. 

Jenn's Notes: This makes a FABULOUS make-ahead dish for lunches during the week and is great on the go too. Pack a sandwich or salad for lunch/school or make it ahead to serve at a party or picnic. 

The salad will be great for approx. 4 days in the refrigerator so make it for now, or for later!

Adapted from (affiliate) The Oh She Glows Cookbook