If you love a good chicken salad sandwich but want to eat a more plant-based diet, here’s an idea: make it out of chickpeas instead of chicken! Celery, mayo, pickles, dill, fresh crusty bread, all the good stuff. And friendly for the planet too. 🙂
This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.
Ingredients ($5 total)
3 cups chickpeas/garbanzo beans, cooked from dry – $1.98
3 celery stalks, chopped up – $0.18
1/2 cup pickles, chopped up – $1.20
3 tbsp mayonnaise (vegan if you have it) – $0.30
1/2 tsp each garlic powder and onion powder – $0.28
1 1/2 tsp dijon mustard – $0.12
2 tsp dill – $0.56
Juice of 1 lemon – $0.20
Salt and pepper to taste
Lettuce, tomato, fresh crusty bread if you have it
1. If you can, cook the chickpeas from dry according to package directions. If not, you can use two cans of chickpeas/garbanzo beans, making sure to drain and rinse the beans. Gather all your ingredients for this recipe so you’re ready to go.
2. Slightly mash up the garbanzo beans with a potato masher or fork, then add in the celery, pickles, mayo, garlic powder, onion powder, mustard, dill, lemon, salt and pepper. Mix well to combine and taste for seasoning. Adjust salt and dill as needed for your taste.
3. Assemble your sandwiches with bread, tomato, chickpea salad, lettuce, and any other sandwich fixings you like. Enjoy immediately, and store any extra chickpea salad in the fridge right away.
Sustainability Score (explained here)
- Time to make: 1 = >3 hours
- Servings: 3 = lots of leftovers
- Cost per serving: 3 = <$5
- Deliciousness: 2 = decent meal
- Environmental impact: 3 = minimal damage
- Nutritional value: 1 = eat rarely (mayo)
- TOTAL: 13/18
If any of you amazing home chefs tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!