Strawberry Basil Chickpea Salad Sandwich

This versatile recipe can be enjoyed in many delicious ways. The basil and strawberry complement each other, while the chickpeas bring the protein.

Photographed by carla WITT Ford

Strawberry Basil Chickpea Salad Sandwich

This versatile recipe can be enjoyed in many delicious ways. The basil and strawberry complement each other, while the chickpeas bring the protein.

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Ingredients

  

• 1 15 ounce can chickpeas, drained and rinsed 1–2 stalks celery, chopped
• ½ cup strawberries chopped—or add extra!
• ½ cup honeycrisp apple peeled and chopped
• ¼ cup mayonnaise 1–2 teaspoons Dijon mustard 1 teaspoon yellow mustard
• ¼ teaspoon salt
• ⅛ teaspoon pepper
• 2 tablespoons unsalted roasted sunflower seeds
• 3 –4 tablespoons fresh basil chopped, plus extra to taste bakery croissants, multi-grain sandwich bread, tortillas, or crackers spinach, arugula, or romaine lettuce

Instructions

 

• Drain and rinse chickpeas and place them in a large bowl. Mash with a potato masher or fork until texture appears flaked. You could also use a food processor.
• Add mayo, Dijon and yellow mustards, salt, and pepper to chickpeas. Stir well to coat.
• Fold in celery, apples, strawberries, sunflower seeds, and basil.
• Pile high on bread with all your sandwich fixings or enjoy as a wrap, with crackers, or in a salad.