This vegan chickpea salad sandwich is tangy, bright and ever so scrumptious, with a bit of a crunch. It's made with everyday ingredients that you probably already have in your home.
Servings 3to 4
Ingredients
1cancan chickpeasrinsed and drained
2tsppickled jalapeñossliced, to your taste
1 small celery stalkdiced
1spring onion thinly sliced
2tbspwholegrain mustard
3tbspmayonnaise
Freshly squeezed lemon juice,just enough to brighten the salad
Salt and freshly ground black pepperto taste
1tspcrushed red pepper flakesplus more or less as per your taste
Place the chickpeas in a bowl and use the back of a spoon to smash about half of them, leaving about half intact for texture
Add the celery, mayonnaise, mustard and a splash of lemon juice, and mix to combine
Season with salt and pepper to taste, and adjust the acidity with more lemon juice if needed
Add the crushed red pepper flakes and a teaspoon or two of jalapeños, and mix to combine
Taste, adding more jalapeños until the salad meets your liking
To serve, heap a generous spoonful of the chickpea salad onto a slice of bread, top with some of the scallions and a pinch of flaky salt
Top with another slice of bread or eat as an open-faced sandwich
Notes
Mix up the type of bread you prefer, wholewheat or maybe sourdough. Plain or toasted.Any extra chickpea salad will keep in the fridge for up to 3 days.