No-Chicken Salad Sandwich
A delicious plant-based No-Chicken Salad Sandwich made with chickpeas, Greek-style yogurt, celery, pecans, and grapes.
Equipment
- large bowl
- fork or potato masher
Ingredients
- 1 15.5-ounce can no-salt-added chickpeas, rinsed about 1½ cups
- 6 tablespoons whole-milk plain strained Greek-style yogurt
- ⅓ cup unsweetened dried cranberries
- 1 small stalk celery, finely chopped about ¼ cup
- ¼ cup finely chopped toasted pecans
- ¼ cup quartered seedless red grapes
- 2 tablespoons mayonnaise
- 1½ tablespoons sliced fresh chives
- 1 tablespoon chopped fresh dill
- 1½ teaspoons country-style Dijon mustard
- 1½ teaspoons rice vinegar
- ¼ teaspoon salt
- ⅛ teaspoon ground pepper
- 4 leaves butter lettuce
- 8 slices whole-grain bread, toasted
Instructions
- Using a fork or potato masher, crush chickpeas in a large bowl until most are mashed but some are still whole. Add yogurt, cranberries, chopped celery, pecans, grapes, mayonnaise, chives, dill, mustard, vinegar, salt, and pepper; fold to combine.
- Divide the chickpea mixture among 4 toast slices. Top each with a lettuce leaf and another toast slice.
Notes
Refrigerate filling (Step 1) in an airtight container for up to 3 days.
Nutrition
Serving: 1sandwichCalories: 429kcalCarbohydrates: 59gProtein: 16gFat: 15gSaturated Fat: 2gCholesterol: 6mgSodium: 539mgPotassium: 482mgFiber: 10gSugar: 18gVitamin C: 3mgCalcium: 172mgIron: 4mg
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