Creamy Vegan Chickpea Salad Sandwich with Dill and Celery
I absolutely love how this sandwich brings together the perfect crunch of celery with the creamy texture of the chickpeas. The fresh dill adds such a bright, herbaceous note that really elevates the simple ingredients. It's become my go-to lunch for busy workdays because it's quick to assemble yet feels so special and satisfying.
Ingredients
- ☐ canned chickpeas — 2 cups, drained and rinsed
- ☐ celery — 2 stalks, finely diced
- ☐ red onion — 1/4 cup, finely diced
- ☐ fresh dill — 2 tablespoons, chopped
- ☐ cashews — 1/2 cup, raw, soaked in hot water for 10 minutes
- ☐ lemon juice — 2 tablespoons, fresh
- ☐ apple cider vinegar — 1 tablespoon
- ☐ dijon mustard — 1 teaspoon
- ☐ maple syrup — 1 teaspoon
- ☐ turmeric — 1/4 teaspoon
- ☐ sea salt — 1/2 teaspoon, or to taste
- ☐ black pepper — 1/4 teaspoon, freshly ground
- ☐ whole grain bread — 8 slices, toasted
- ☐ lettuce — 4 large leaves
Nutrition Facts
Per serving · 4 servings total
Instructions
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In a food processor, combine the soaked cashews, lemon juice, apple cider vinegar, dijon mustard, maple syrup, turmeric, salt, and pepper. Process until completely smooth and creamy, about 2 minutes. Scrape down the sides as needed.
In a large mixing bowl, gently mash the chickpeas with a fork until about half are broken down and half remain whole for texture.
Add the diced celery, red onion, and chopped dill to the mashed chickpeas.
Pour the cashew cream dressing over the chickpea mixture and gently fold until everything is well combined. The mixture should be creamy but still have some texture from the chickpeas and celery.
Taste and adjust seasoning if needed, adding more salt, pepper, or a squeeze of lemon juice to brighten the flavors.
To assemble the sandwiches, spread a generous layer of the chickpea salad onto 4 slices of toasted bread. Top with a lettuce leaf and cover with the remaining bread slices.
Slice each sandwich diagonally and serve immediately, or wrap tightly and refrigerate for up to 3 days.
Recipe notes
For best results, make the salad a few hours ahead to allow the flavors to meld together. If you prefer a chunkier texture, pulse the cashew dressing fewer times in the food processor. This salad also makes a great wrap or can be served on crackers as a dip.
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