Creamy chickpea salad sandwiches
These creamy chickpea salad sandwiches are a quick and easy vegetarian lunch option that's endlessly adaptable!
Servings: 6 sandwiches
- 1 green pepper, finely diced
- 1/2 red onion, finely diced
- 2 x 400g tins chickpeas, drained (480g, or ~ 2 1/2 cups, in total when drained)
- 1/2 tsp garlic granules
- 1 tsp dried parsley
- Black pepper
- 3 tbsp mayonnaise or vegan mayo
Add all of the ingredients to a large bowl, and mix well until everything is well combined. You can mash the chickpeas slightly with the back of a fork if you want to, or leave them whole.
Serve chilled, as a sandwich filling or on its own. Keeps in the fridge for 3 days.
Serving: 1portion | Calories: 146kcal | Carbohydrates: 24.4g | Protein: 4.9g | Fat: 3.5g | Saturated Fat: 0.5g | Cholesterol: 2mg | Sodium: 356mg | Potassium: 209mg | Fiber: 4.6g | Sugar: 1.3g | Calcium: 30mg | Iron: 1.4mg