Talk about easy! Pre-cooked chickpeas, fresh veggies and herbs coalesce into a creamy, dreamy chickpea salad. Add any variety of wildbrine kraut and you’re on the road to Delicioustown. While we geared the recipe for a sandwich with toasted, crusty bread, it would be equally enjoyable atop a bed of greens. Hello lunch or dinner in 15 minutes. Have leftovers or want to make ahead? This chickpea salad can be stored in the refrigerator in an airtight container for up to 3 days. This delicious recipe was developed by our partner Leah Goldglantz from Leah’s Plate.
1 can of chickpeas, drained and rinsed
3 Tbsp. avocado oil mayo
1/3 c. wildbrine sauerkraut, any flavor
1/3 c. red onion, diced
1/3 c. celery, chopped
1 Tbsp. Dijon mustard
3 Tbsp. fresh lemon juice
2 Tbsp. fresh dill
1 garlic clove, minced
1/2 tsp. salt
Pinch of pepper
Spinach for topping
1. In a large mixing bowl, add the chickpeas and lightly mash with a potato masher (or you can use a fork).
2. Add the remaining ingredients (except the spinach) and mix well.
3. Lightly toast your bread and then assemble the sandwich by placing the chickpea salad on the bread and topping with spinach, followed by another piece of bread on top. Alternatively, place the salad on a bed of salad greens.