Chickpea Salad Sandwiches


4 servings

  • 1 can (14 ounces) chickpeas, rinsed and drained
  • ½ cup sunflower seeds
  • 1 celery stalk, diced
  • 2 green onions, thinly sliced
  • 1 small carrot, diced
  • 2 red radishes, diced
  • 2 tablespoons finely chopped fresh herbs such as parsley, dill, or cilantro
  • ¼ cup vegan mayonnaise
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon or stone-ground mustard
  • ½ teaspoon fine sea salt
  • ¼ teaspoon black pepper
  • 4 slices Food For Life ® Low-Sodium Sprouted Whole Grain Bread, toasted
  • 1 cup shredded lacinato or dinosaur kale
  • Thinly sliced red onion
  • Sprouts
  1. In a medium bowl mash chickpeas with a fork or potato masher until no longer whole but not mushy. Add sunflower seeds, celery, onion, carrot, radish, herbs, mayonnaise, lemon juice, mustard, salt, and pepper and stir to combine.
  2. Divide chickpea mixture between 2 bread slices and top with kale, onion, sprouts, and remaining bread slices.

*The Food For Life product in this recipe is High Fiber, Sprouted Grains. Please check labels of other ingredients to verify they meet your dietary requirements as well.*

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