My friend recently shared a recipe for a chickpea sandwich filling. I made a few changes by using less mayonnaise and more scallions. It takes 30 minutes or less to prepare. Using the food processor to chop the chickpeas makes it even faster and easier.
Serve it on a bed of greens, wrapped in a romaine leaf or raw collard green leaf, as a sandwich, or as a spread for crackers.
Chickpea Sandwich Filling
2 – 15 ounce cans chickpeas, drained and rinsed
2 tablespoons lemon juice
1/4 cup minced celery
1/4 cup minced scallion ( could also use red onions )
1/4 cup mayonnaise*
2 teaspoons Dijon mustard
2 tablespoons minced parsley
Salt and pepper to taste
In food processor, pulse chickpeas until coarse.
Place chickpeas in large bowl and combine with rest of ingredients
Suggestions and Options:
A potato masher or fork will mash the chickpeas if you don’t have a food processor
Add more mayonnaise if a creamier consistency is desired
Substitute tahini for the mayonnaise
Add: shredded carrots, dill, garlic, pickle relish
*My favorite mayonnaise is a new product which I found at Whole Foods, “Just Mayo”. It is gluten-free, soy-free, dairy-free, egg-free (great for vegans), and non-GMO.
The ingredients: Non-GMO expeller pressed canola oil, filtered water, lemon juice, white vinegar, 2% or less of: organic sugar, salt, pea protein, spices, modified food starch, beta-carotene.