The Best Chickpea Salad Sandwich Dip (vegan)

Whip up this Chickpea Salad Sandwich in 10 minutes for a hearty and healthy lunch. Turn it into a sandwich for a vegan chicken sandwich or eat a lighter version by dipping celery sticks into the salad. The salad is so flavorful and hearty with all of the classic ingredients..

Total Time15

Course: Appetizer, dinner, dips, lunch, Main Course, Salad

Cuisine: American

Keyword: chickpea recipes, healthy chickpea salad sandwich, healthy sandwich ideas, the best chickpea salad sandwich, vegan chicken salad, vegan chickpea salad, vegan chickpea sandwich, vegan sandwich ideas

Servings: cups

Calories: 414kcal

Author: Michelle Kadera at The Happy and Wholesome Mommy

Equipment

1 food processor

Ingredients

1 15 oz. can of chickpeas, rinsed and drained
2 celery stalks, chopped
¼ cup red onion, diced
½ avocado, diced
1 tablespoon Dijon mustard
2 tablespoons tahini
juice from ½ lemon
1 large green apple, peeled and diced
¼ cup raw pecans, roughly chopped
2 green onions, sliced
2 garlic cloves, minced
½ teaspoon paprika
2 tablespoons fresh dill, roughly chopped *or 1 teaspoon of dried dill
Salt and pepper to taste

Optional:

¼ cup golden raisins

Instructions

Grab your food processor and start by adding the chickpeas to the bowl.
Prepare all of your ingredients and add them to the food processor except for the optional raisins.
Pulse a few times and then use a small spatula to scrape the sides. Pulse a few additional times. *Do not over pulse. You will want some chunks.
Transfer the mixture to a medium bowl. Add in the raisins and hand mix.
Serve immediately or store in the fridge in an air-tight container.
Add the salad to a slice of toasted bread or dip pita chips or celery sticks into the salad.

Notes

This salad will last 1-2 days in the fridge. I suggest adding plastic wrap to the top of the salad so no salad is touching the air. Then, add the lid.

Nutrition