This vegetarian riff on a classic chicken salad sandwich is both satisfying and loaded with flavor, thanks to the tangy lemon juice, stone-ground mustard and fresh herbs. We added a sprinkle of roasted pepitas and a handful of hearty baby kale for texture and crunch. Serve on toasted whole wheat bread or with vegetables and crackers for a wholesome meal.
Ingreadient
- One 15-ounce can chickpeas, drained and rinsed
- 3 tablespoons mayonnaise or vegan mayonnaise spread
- 1 tablespoon fresh lemon juice
- 1 tablespoon roughly chopped fresh dill
- 2 teaspoons capers
- 1 1/2 teaspoons stone-ground mustard
- 1/2 teaspoon ground turmeric
- Kosher salt and freshly ground black pepper
- 2 tablespoons roasted unsalted pepitas
- 1 cup lightly packed baby kale
- 4 slices whole wheat bread, toasted
Direction
- Mash the chickpeas, mayonnaise, lemon juice, dill, capers, mustard, turmeric, 1/2 teaspoon salt and several grinds of pepper in a large bowl with a fork or potato masher, scraping down the sides of the bowl with a rubber spatula as needed, until the chickpeas are crushed and the salad is slightly chunky. Taste and adjust the seasoning with salt and pepper.
- Spread the salad onto 2 slices of the bread, top with the pepitas and baby kale and then sandwich with the remaining 2 slices bread. Serve immediately.
