Vegan Chickpea Salad Tartine

Makes 4 tartines15 minutes
This is the recipe for when you're craving a messy, filling sandwich (hi tuna salad) but can't bear to eat something that heavy following Thanksgiving. Protein-filled chickpeas flake almost as well as tuna, and vegan Fabanaise from Sir Kensington's lightens up the dressing.


1 jar chickpeas, drained

1 stalk celery, finely chopped

1 small onion, finely chopped

1/4 cup dill pickles, finely chopped

2 garlic clove, minced

3 tablespoons Sir Kensington's Fabanaise (or regular mayonnaise)

2 tablespoons fresh dill, chopped

2 tablespoons lemon juice

Salt and pepper

4 slices bread, toasted, for serving

Step 1

In a large bowl, mash the chickpeas with a potato masher or fork until flaked in texture.

Step 2

Stir in the celery, red onion, relish, bell pepper, Fabanaise, and garlic until combined. Next, stir in the Dijon mustard and dill, and season with the lemon juice, salt, and pepper, adjusting the quantities to taste.

Step 3

Serve on a slice of toasted bread and enjoy!


Recipe from Sir Kensington's | @sirkensingtons |