Garden Veggie Chickpea Salad Sandwich


For salad:

  • 15 oz canned 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
  • 1-2 tsp. Dijon mustard
  • 1 tsp. yellow mustard
  • 1/8 tsp. fresh or dried dill
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
  • 3 Tbsp. unsalted sunflower seeds
  • 2 Tbsp. fresh chopped basil

For the Sandwich:

  • multi-grain sandwich bread
  • arugula or romaine lettuce
  • extra basil as desired
  • optional tomatoes and/or red onion

Tasty Sandwich Spread Options:

  • spicy mustard
  • hummus
  • mayo


  • Drain and rinse chickpeas and add the to a large bowl.  Mash with a potato masher until texture appears flaked, almost like tuna fish.  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 processes and skip the arm workout!
  • Chop your green onion, celery, shredded carrots, pepper, and pickles.
  • Add to the bowl with chickpeas, then add mayo, Dijon, yellow mustard, dill, salt, and pepper.  Stir well to coat.
  • Fold in the sunflowers and basil (as much or as little as you’d like) and adjust any ingredients to taste.
  • Pile High on bread with all your sandwich fixings or enjoy a wrap, with crackers, on a salad, or simply dive into the bowl son-first-anything goes!

Servings: 4

Calories: 309


Recipe provided by Sodexo