Chickpea Salad Sandwich with Carrot Sticks and Hummus

Instructions

1. 1

   Cook the chickpeas

   • Rinse the dried chickpeas and soak them in plenty of water overnight, or for at least 8 hours.
   • Drain the soaked chickpeas. Add them to a pressure cooker with 4 cups of fresh water and 1/4 tsp salt.
   • Pressure cook on high for 15-20 minutes, or until the chickpeas are soft and cooked through.
   • Let the pressure release naturally. Drain the chickpeas, making sure to reserve at least 1/2 cup of the cooking liquid (aquafaba) for the mayonnaise and hummus.
2. 2

   Prepare the homemade vegan mayonnaise

   • In a tall container suitable for an immersion blender, combine 3 tbsp of the reserved aquafaba, 1 tsp Dijon mustard, 1 tsp lemon juice, and the apple cider vinegar.
   • Blend with an immersion blender for 10 seconds to combine.
   • With the blender running, slowly drizzle in the sunflower oil in a thin, steady stream. The mixture will emulsify and thicken into a creamy mayonnaise.
   • Once all the oil is incorporated, season with a tiny pinch of salt. Set aside.
3. 3

   Prepare the hummus

   • In a food processor, combine 1.5 cups of the cooked chickpeas, tahini, 2 tbsp lemon juice, garlic, olive oil, and the remaining 1/4 tsp salt.
   • Blend until smooth. If the hummus is too thick, add the reserved aquafaba, 1 tablespoon at a time, until it reaches a creamy consistency.
   • Taste and adjust seasoning if needed. Transfer to a small bowl and set aside.
4. 4

   Make the chickpea salad filling

   • In a medium bowl, add the remaining cooked chickpeas. Mash them with a fork or potato masher until you have a chunky texture.
   • Add 1/2 cup of your homemade vegan mayonnaise, the chopped celery, red onion, remaining 1 tsp Dijon mustard, and fresh dill.
   • Add the remaining 1 tbsp of lemon juice and the black pepper. Mix well until everything is combined.
   • Taste and adjust the seasoning to your liking.
5. 5

   Prepare sides and assemble the sandwiches

   • Peel the carrots and cut them into sticks for dipping.
   • Wash and dry the lettuce leaves.
   • Lay out the 8 slices of bread. You can toast them lightly if you prefer.
   • Place a lettuce leaf on 4 of the slices.
   • Divide the chickpea salad mixture evenly among the 4 lettuce-topped slices.
   • Top with the remaining 4 slices of bread to complete the sandwiches.
   • Serve each sandwich immediately with a side of carrot sticks and the homemade hummus for dipping.