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Chickpea Salad Sandwich | Oil-Free

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For the past few days, I have been craving an egg salad sandwich.  Since I don’t eat eggs, I examined my craving and decided that I was just hungry for a sandwich. Since I had some freshly cooked chickpeas in the fridge, I decided to make a chickpea version. It turned out so refreshing and nailed my craving right to the plate!

I had Bob take a taste test after I scarfed down a third of the bowl. He said, “Ooh, tabouli!” I looked cross-eyed at him. “Whatchu talking about, buttercup? This is not tabouli, and it doesn’t taste like tabouli.”  Silly man. “Let me try another bite.” Here comes the airplane… another spoonful landed in his mouth. “Yeah, you’re right–not tabouli, but you should make some.” What a goofball. I guess I better start thinking about a tabouli recipe now, BUT not until I am done enjoying this lovely bowl of goodness!

Ways to Enjoy Chickpea Sandwich Salad

Ingredient Run-Down


Dill Pickles

Green Onions

Dijon & Yellow Mustard

As you pull this recipe together…taste test! If you don’t walk away with any other tidbit from this site, I certainly hope that you learn how vital it is to taste test as you build and complete a recipe. Recipes are built upon a formula, but they are victorious only when you use good quality ingredients that are fine-tuned to YOUR palate. If a chef is using an ingredient that you often find overwhelming or undesirable, reduce the measurement and build up from there. I hope you enjoy this recipe–please leave a comment below and have a blessed day, amie sue


Yields 3 1/2 cups



  1. In a large bowl or food processor, fitted with the “S” blade, combine the chickpeas, pickles, celery, onions, dill, black pepper, and parsley. Set aside
    • Using a potato masher, mash the mix together, breaking down the chickpeas a little bit. OR
    • If you use the food processor, pulse the machine just a few times to break the chickpeas down.
  2. In a blender, combine the potatoes, white beans, pickle brine, mustard, salt, and pepper. Blend until creamy.
    • I used cannellini beans and also left the skins on the potatoes.
  3. Combine the chickpea mixture with the sauce.
  4. Enjoy right away or store in the fridge for 3-4 days.

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