Chickpea Salad Sandwich

I love a good veggie sandwich! This Chickpea Salad Sandwich is no exception and will always be one of my favorites. It’s creamy, tangy, and gets a delicious crunch from fresh cucumber slices and alfalfa sprouts. With capers, dill, and a sprinkle of savory Furikake seasoning, this simple recipe is quick enough for weekdays and tasty enough for any occasion. Toast up some multigrain bread and dig in.

Ingredients

• 1 15 oz can chickpeas, drained and rinsed

• 1/3 cup vegan mayo

• 1 T mustard (preferably Dijon, I only had yellow)

• 1 T red wine vinegar

• ½ T capers, diced

• ½ small red onion, diced

• ¼ t paprika

• ½ t dried or fresh dill

• ½ t Furikake seasoning

• Salt and pepper, to taste

• For the sandwich:

• 1 T vegan mayo

• ½ small cucumber, thinly sliced

• ¼ cup alfalfa sprouts

• 2 slices multigrain bread, toasted

Directions

1. Drain and rinse chickpeas. Mash well with a fork. Add mayo, mustard, vinegar, capers, red onion, and seasonings. Stir to combine. 

2. Assemble sandwich. Toast bread. Spread mayo on each side. Stuff with chickpea salad, top with cucumber and alfalfa sprouts.