Dilly Chickpea Salad Sandwich
A fresh and creamy chickpea dill salad sandwich that’s perfect for easy summer lunches. Made with simple ingredients and bright herbs, this satisfying sandwich comes together quickly and is just right for picnics, light meals, or relaxed afternoons at home.
Equipment
- 1 large mixing bowl
- potato masher or fork
- measuring spoons and cups
Ingredients
- 1 15 ounce can chickpeas, drained
- ¼ cup Miracle Whip (or similar salad dressing)
- 3 tablespoons dill relish or finely chopped dill pickle
- 3 tablespoons finely chopped onion
- ¼ teaspoon each, salt and ground pepper
- ½ teaspoon garlic powder
Instructions
- Place drained chickpeas in a large mixing bowl. Mash with a potato masher or fork, leaving about a third of the chickpeas whole.
- Add remaining ingredients into the mashed chickpeas and mix thoroughly. Chill, covered, in the refrigerator for about 30 minutes if time allows, but this is optional.
- To assemble sandwiches, scoop a generous portion of onto 5 slices of bread. Top each with a second slice of bread. SEE VARIATIONS BELOW
Notes
If you are only making one or two sandwiches at a time, store leftover chicken salad in an airtight container in the refrigerator for up to 2 days.
If you prefer, you can spread mixture onto croissants, small tortilla wraps, or rolls.
Optional - add slices of cucumber, fresh tomato, red onion, or other garnishes to your liking.
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https://www.redcottagechronicles.com/recipe/dill-chickpea-salad-sandwich/