When Sarah and I first decided to cut meat out of our diet, and eventually tried to eat only a plant based diet, one online food blogger quickly became our guru for delicious meal ideas: Minimalist Baker. It's been over a year now since we've cut out meat, so we've gotten pretty good at coming up with recipes or finding ideas all around us to change to fit our needs. However, its always nice to know that Minimalist Baker is still available for us when we need her!
This awesome Chickpea Salad Sandwich is a recipe adapted from MB's Chickpea Sunflower Sandwich and I absolutely love it. I'm not great at describing what things taste like once flavors combine, but there is just something so satisfying about the sweetness of this mixed with the savory flavors and the dill. Eating it cold right out of the refrigerator reminds me of summer foods like egg salad or potato salad, which is a huge nostalgic plus. But above all else, this recipe is soooo easy.
We doubled the recipe from the original to get the amounts below. When I think of a cold salad spread for a sandwich, one of the first things that comes to mind is leftovers.
Here's what you need:
- 2 15.5 oz. cans chickpeas
- 1/2 cup roasted sunflower seeds, unsalted
- 6 tbsp. vegan mayo (we use Veganaise)
- 1 tsp. dijon or spicy mustard
- 2 tbsp. maple syrup or agave
- 1/2 cup red onion, finely chopped
- 2 tbsp. dried dill (or 4 tbsp. chopped fresh dill)
- Salt and pepper to taste
- Bread (you know, for making it into a sandwich...)
- Any toppings you may want
Here's what you do: (3 steps!)
- Place the chickpeas in a large bowl and mash with a fork. They don't need to all be mashed, some whole chickpeas are fine.
- Mix everything else in.
So so good. I'm particularly glad we doubled the original recipe, because in my opinion, it gets even better after a night in the refrigerator.