Chickpea Olive Salad
This creamy chickpea olive salad sandwich combines high protein chickpeas, briny olives, and vegetables in a hearty and satisfying lunch recipe. Vegan, vegetarian, and dairy free! Enjoy as a lunch, snack, or even as a dip for crudite.
Servings: 4 servings
Calories: 54kcal
Cost: $2
Ingredients
- 1 chickpeas
- 1/4 cup green olives chopped
- 1/4 cup kalamata olives chopped
- 1 tablespoon mayonnaise plant based
- 1/4 cup roasted red peppers
- 1/2 lemon juiced
- Black Pepper
- Bread wrap, or bagel
Instructions
- In a medium bowl, add the chickpeas, green olives, and kalamata olives. Use a fork to mash everything together until the mixture becomes well combined.
- Add the chopped roasted red peppers, mayonnaise, black pepper, and lemon juice. Stir well to combine.
- Toast your bread, wrap, or bagel. Spread the chickpea olive mixture on top.
- If desired, top with fresh parsley, tomato slices, or alfalfa sprouts before serving.
Notes
Additions or Substitutions
You can add chopped red onion or finely diced shallots for extra crunch and flavor.
Swap the plant-based mayo for hummus or tahini to add a Mediterranean twist.
Add a splash of red wine vinegar or a few chopped capers for more tang and brine.
Nutrition
Calories: 54kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 405mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 117IU | Vitamin C: 11mg | Calcium: 16mg | Iron: 1mg