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Blackberry Vegan Chickpea Salad Sandwich With Basil

This Blackberry Vegan Chickpea Salad Sandwich is a flavorful and nutritious delight! Enjoy a unique twist on a classic salad with sweet blackberries and fresh basil.
Prep Time15 minutes
Total Time15 minutes
Servings: 4 servings

Ingredients

  • 1 can chickpeas (15 ounces), drained and rinsed
  • 4 tablespoons dairy-free plain yogurt
  • 2 tablespoons good-quality balsamic vinegar
  • 1 pinch sea salt
  • 6 tablespoons canned blackberries (drained)
  • 1.5 tablespoons fresh basil (thinly sliced)
  • 6 slices bread of choice

Instructions

  • In a mixing bowl, add the drained and rinsed chickpeas. Using a fork or potato masher, mash them lightly to your desired consistency.
  • To the mashed chickpeas, add the dairy-free yogurt, balsamic vinegar, and a pinch of sea salt. Mix until well combined. Gently fold in the drained blackberries and sliced basil.
  • Take slices of bread and spread the chickpea salad mixture on one slice. Top with another slice of bread. Repeat until all mixture is used up. Cut sandwiches in half, if desired, and serve immediately or wrap for lunch.

Equipment

  • Mixing Bowl
  • Fork or potato masher
  • Spatula
  • Knife
  • Serving Plate

Notes

  • Store the chickpea salad mixture in an airtight container in the refrigerator for up to 3 days.
  • Assemble the sandwiches just before eating to prevent sogginess.
  • Consider using leftover chickpea salad in wraps or as a salad topping.