This sandwich filling is equally good on bread, crackers or even on lettuce leaves!
Be sure to make the filling the day (or night) before, the flavors will meld.
- ½ cup dried onions (see notes)
- ½ cup water
- 1 14 to 19 ounce can garbanzo beans (chickpeas), rinsed and drained
- 1 stalk celery, diced
- 3 to 4 Tbsp vegan mayonnaise
- 1 Tbsp lemon juice
- 1 tsp dill weed
- Ground black pepper and fine sea salt, to taste
Cover onions in a small bowl with water, let rehydrate for at least 15 minutes. Shake off any remaining water in a fine meshed strainer. Add chickpeas to a mixing bowl, smash with a potato masher. Add in onion, celery, mayonnaise, lemon juice and dill weed. Season to taste with pepper and salt.
Let chill overnight, tightly covered. Makes enough filling for 3 to 4 sandwiches.
I call for dried onions as they are uniformly small, and provide a less ‘sharp’ flavor. For best price, look in the spice section at Costco, and similar.
Why do I use vegan mayonnaise? To avoid eggs, which the youngest is allergic to. Oddly enough, Trader Joe’s carries a “light” version that is accidentally vegan.