Chickpea salad sandwiches are one of my favorite quick, make-ahead lunches. We made them into “melts” by adding some cheddar and broiling for a minute. (I tried a new non-dairy, soy free cheese that I picked up on a whim at Kroger: Rice Vegan, cheddar flavor. It was good! Although it sort of just… puffed-up under the broiler. Need to experiment.)
chickpea melt sandwiches
1 can chickpeas, drained and rinsed
1 tablespoon dill relish
1 tablespoon spicy brown mustard
2 tablespoons veganaise or Earth Balance mindful mayo
2 green onions, chopped
2 sprigs’ worth of parsley, roughly chopped
2 slices of gluten-free bread
1 slice non-dairy cheese (optional)
Optional toppings: lettuce, tomato, sprouts, etc.
In a bowl, mash the rinsed chickpeas with a potato masher, meat tenderizer, fork, or your implement of choice. Add all other ingredients and mix well.
Toast your bread (for a melt, top one slice of bread with cheese and broil for a minute or two). Spread about 1/3 to 1/2 of the salad mix and top with your veggies, or leave it plain!