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Chickpea Egg Salad Sandwich

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A delicious and healthier twist on traditional egg salad, using chickpeas for a protein-packed and nutritious sandwich.

Ingredients

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  • 4 large eggs (or a vegan alternative if desired)
  • 1 tsp vinegar (optional)
  • 1 can chickpeas, drained and rinsed
  • ½ cup finely chopped red onion
  • 1–2 stalks of celery, finely chopped
  • ⅓ cup finely chopped pickles
  • 2 heaping tbsp finely chopped fresh dill
  • 2 heaping tbsp finely chopped fresh chives
  • ⅓ cup Greek yogurt or mayonnaise
  • 2 tbsp Dijon mustard
  • ½ tsp chili garlic sauce (optional)
  • ½ tsp garlic powder
  • ½ tsp sea salt
  • ¼–½ tsp freshly ground black pepper
  • A squeeze of lemon (optional)
  • Bread slices of choice
  • Chopped romaine lettuce
  • More pickles for serving

Instructions

  1. Prepare the eggs by boiling them for 8 minutes, then cool in an ice bath.
  2. Mash the chickpeas in a bowl, leaving some whole for texture.
  3. Add finely chopped onion, celery, pickles, dill, and chives to the chickpeas; mix well.
  4. Peel and chop the cooled eggs, then gently fold them into the chickpea mixture.
  5. Stir in Greek yogurt (or mayo), Dijon mustard, chili garlic sauce, garlic powder, salt, and pepper; mix thoroughly.
  6. Assemble the sandwich with the salad mixture on toasted bread, adding romaine lettuce and extra pickles.

Notes

Store any leftovers in an airtight container in the fridge for up to 3 days. This sandwich is best enjoyed fresh.

Nutrition

Find it online: https://us.recipesfood.org/chickpea-egg-salad-sandwich/

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