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..
Servings: 3 cups
Calories: 414kcal
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
Serving: 1cup | Calories: 414kcal | Carbohydrates: 54g | Protein: 14g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Sodium: 79mg | Potassium: 774mg | Fiber: 14g | Sugar: 18g | Vitamin A: 417IU | Vitamin C: 15mg | Calcium: 104mg | Iron: 4mg
Did you make this recipe? Please leave a comment below!