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Chickpea Salad Sandwich by

Tags: dill, garlicscapes, redonion


15 oz chickpeas, 1 can, drained and rinsed
cup Veggie Box red onion, diced
3 tablespoons mayonnaise
teaspoon dijon mustard
1 finely diced garlic scape
salt, to taste
pepper, to taste
1 tablespoon Veggie Box fresh dill, chopped
Veggie Box kale or salad, to serve
bread, sliced, to serve


In a medium mixing bowl, add chickpeas and mash with potato masher until a chunky texture is reached. Add the red onion, mayo, Dijon mustard, garlic scapes, salt, pepper, and dill, and stir until well combined. Store chickpea salad in refrigerator for up to five days. To assemble sandwich, spread mixture onto bread and top with kale or lettuce.

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