Name: Gluten-Free Chickpea Salad Sandwich
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 can garbanzo beans (chickpeas); 1/4 onion; 1 carrot; 1 apple; 1/4 cup mayonnaise; 1/2 cup walnuts; black pepper; olives; avocado; pickles; 1 tomato; gluten-free bread; lettuce

I created this vegetarian gluten-free delight when I was trying to make a tuna salad but I was without the canned tuna. I pulled inspiration from my family-favorite holiday turkey salad by adding apples and chopped walnuts, and bumped up the flavor with sauteed onions.

Canned chickpeas are a great sub for protein and can easily be mashed to provide a nice texture. Mayonnaise can be substituted with a vegan-friendly alternative and when combined with vegan gluten-free bread (or wrap) easily turns this into a vegan sandwich.

I pulled it all together with sliced avocado and chopped dill pickles on toasted, gluten-free multigrain bread.

Ingredients

1 can garbanzo beans (chickpeas), drained, rinsed
1/4 onion, diced, sauteed
1 carrot, diced
1 apple, diced
1/4 cup mayonnaise
1/2 cup walnuts, chopped
black pepper, ground, to taste
olives, chopped
avocado, sliced
pickles, chopped
1 tomato, sliced
gluten-free bread, toasted
lettuce

Steps

Drain and rinse the chickpeas. Dice approximately 1/4 onion and sauté in olive oil until golden brown. Prep the ingredients: dice the carrots, apple and chop the walnuts, pickles and olives.

In a medium bowl, smash the chickpeas using a fork or masher. Add 1/4 cup mayonnaise, sautéed onion, diced carrots and apple and the chopped walnuts, pickles and olives. Add ground black pepper to taste. Mix with a spoon.

Toast slices of gluten-free bread. Slice avocado and tomato. Assemble sandwich by placing sliced lettuce on the toast, add tomato slices then spoon on a generous serving of chickpea salad. Top with sliced avocado.