Chunky Chickpea Sandwich Mix

This healthy and satisfying mix lets you enjoy a symphony of "ballpark" flavors—onions, peppers, fresh dill, and mustard—and sure to be a crowd favorite wherever you serve it!

Ingredients

  • 6 cups cooked chickpeas (roughly 2 ½ cups dry chickpeas)
  • 1 red bell pepper chopped into ¼ inch pieces
  • ½ purple onion chopped into ¼ inch pieces
  • 1 cup chopped dill pickles (or English cucumbers, to lower sodium content)
  • ½ cup chopped pepperoncini
  • 1 tbsp dry dill or fresh dill
  • 2 tbsp plant-based mayonnaise or Turmeric Salad Dressing

Recommended Equipment

  • Instant Pot for the chickpeas
  • PrepSolutions Onion Chopper and Dicer (or something like it) for the peppers, onions and pickles/cucumber
  • Cutting board and knife for the pepperoncini
  • Potato masher

Instructions

  1. Start a batch of chickpeas in an Instant Pot.
  2. Chop the bell pepper, purple onion, pickles, and pepperoncini.
  3. Once cooked, let the chickpeas cool to room temperature.
  4. Mash the chickpeas into a chunky consistency.
  5. Stir in the plant-based mayonnaise and dry dill.
  6. Stir in the chopped vegetables.
  7. Salt and pepper to taste (optional).

Serving Suggestions

  • Serve in a pita, add mustard, cherry tomatoes, and lettuce to taste.
  • Serve on a bed of mixed greens for a salad meal.
  • Make a hot sandwich in a panini maker.