no chicken salad sandwich

Lunch

No Chicken Salad Sandwich

This no-chicken salad sandwich, made with chickpeas, is a delicious plant-based alternative to the classic chicken salad. Mashing the chickpeas creates a creamy texture that blends seamlessly with Greek-style yogurt, celery, pecans and grapes for flavor and crunch. Serve it on whole-grain bread, in a wrap, over a salad or with crackers for an easy lunch.

Ingredients

1 (15.5-ounce) can no-salt-added chickpeas, rinsed (about 1½ cups)
6 tablespoons whole-milk plain strained (greek-style) yogurt
⅓ cup unsweetened dried cranberries
1 small stalk celery, finely chopped (about ¼ cup)
¼ cup finely chopped toasted pecans
¼ cup quartered seedless red grapes
2 tablespoons mayonnaise
1½ tablespoons sliced fresh chives
1 tablespoon chopped fresh dill
1½ teaspoons country-style dijon mustard
1½ teaspoons rice vinegar
¼ teaspoon salt
⅛ teaspoon ground pepper
4 leaves butter lettuce
8 slices whole-grain bread, toasted

Directions

Using a fork or potato masher, crush chickpeas in a large bowl until most are mashed but some are still whole. Add 6 tablespoons yogurt, ⅓ cup cranberries, the chopped celery, ¼ cup pecans, ¼ cup grapes, 2 tablespoons mayonnaise, 1½ tablespoons chives, 1 tablespoon dill, 1½ teaspoons mustard, 1½ teaspoons vinegar, ¼ teaspoon salt and ⅛ teaspoon pepper; fold to combine.
Divide the chickpea mixture among 4 toast slices. Top each with a lettuce leaf and another toast slice.