Makes enough for 4 sandwiches

Total time: 10 minutes || Active time: 10 minutes

“Um, Isa?”

“Yes, Internet?”

“Do you think we’re stupid?”

“What?”

“Don’t.”

“What???!”

“Let’s not play this game. Just write your childish Chickpea Salad Sammich post, as difficult as we’re sure it will be, and then maybe we can move on to matters that require a little more brainpower. Like, I don’t know, tying our shoes, or a game of tic-tac-toe, or I know, let’s count to ten*!”

OK, I get it. Why don’t I just put up a recipe for Peanut Butter And Jelly. But, listen.

Not everybody knows! Not EVERYBODY knows that you can mash chickpeas up, just like tuna, and it is fanfreakintabulous. You can throw it on some whole wheat bread with tomato and lettuce and it will taste like childhood, but better. Most people, yes, but not everybody knows. And so I’m here to spread the word. Not to you. Of course YOU are brilliant and you’ve known this forever and maybe you even invented it you’re so freaking smart. But this is for the lost souls in the far corners of the internet. If you don’t know, now you know.

*OMG why is the internet so mean??!

This post is part of my Homemade Mayo series, where I’m highlighting a few basic recipes that call for mayo. However, you can use storebought, if you like!

Notes

~You can really dress this up or down. This is the recipe at its most basic. Add some dried seaweed for a more fishy taste. Add some chopped sunflower seeds for more bite. A curried chickpea salad? Sure! Add a tablespoon of curry powder and some red grape halves.~You can accomplish this recipe in a food processor if you prefer it to a cutting board. First, process the chickpeas into a chunky mash. Do NOT puree. This isn’t hummus. Transfer to a bowl. Now process the carrots and celery into small pieces. Add to the bowl. Throw in everything else. Yum!

Ingredients



1/4 cup vegan mayo,

1 medium carrot, peeled and very finely chopped (almost minced)

1 stalk celery, finely chopped

2 tablespoons onion flakes

Salt and pepper to tasteFor the sammiches:

Sliced tomatoes

Romaine lettuce

Whole wheat bread

Extra mayo for a’spreadin 1 1/2 cups cooked chickpeas (a 15 oz can rinsed and drained)1/4 cup vegan mayo, homemade or storebought1 medium carrot, peeled and very finely chopped (almost minced)1 stalk celery, finely chopped2 tablespoons onion flakesSalt and pepper to tasteSliced tomatoesRomaine lettuceWhole wheat breadExtra mayo for a’spreadin

Directions

In a mixing bowl, use an avocado masher or a strong fork to mash the chickpeas well. They should retain some of their texture and not appear pureed. A few whole ones left are ok.Mix in the mayo and give a few more mashes. Mix in the carrot, celery and onion flakes. Add salt and pepper to taste. Assemble into sandwiches, toasted or not, and serve sliced in half.