This vegan chickpea salad sandwich is lemony, bright and surprisingly delicious. It's got all the flavors of a classic tuna salad sandwich—dill, lemon and a bit of garlic—but with chickpeas instead to add a vegan source of protein and a healthy boost of fiber. Celery brings a nice crunch.
¼ cup plain nonfat Greek yogurt
1 tablespoon mayonnaise
½ teaspoon Dijon mustard
Pinch of salt
Ground pepper to taste
3 hard-boiled eggs, peeled
2 stalks celery, minced
2 tablespoons minced red onion
2 or 3 large iceberg lettuce leaves
1 tablespoon chopped fresh basil
2 carrots, peeled and cut into sticks
Directions
Step 1
Whisk yogurt, mayonnaise, mustard, salt and pepper in a medium bowl. Discard one egg yolk. Chop the remaining eggs and transfer to the bowl. Add celery and onion and stir to combine. Cut lettuce leaves in half and double-layer them to make 2 lettuce wraps. Divide the egg salad among the wraps and top with basil. Serve with carrot sticks on the side.
Tips
To make ahead: Refrigerate carrot sticks and egg salad separately for up to 4 days. Chop basil and assemble lettuce wraps just before serving.
Nutrition Facts
Serving Size: 1 1/2 cups egg salad, 2 lettuce wraps & about 1 cup carrot sticks
Per Serving: 436 calories; protein 27g; carbohydrates 20.9g; dietary fiber 5.5g; sugars 11.9g; fat 27g; saturated fat 6.7g; cholesterol 568.1mg; vitamin a iu 21824.1IU; vitamin c 12.5mg; folate 137mcg; calcium 226.3mg; iron 2.7mg; magnesium 51.1mg; potassium 952.6mg; sodium 623.9mg; thiamin 0.2mg.
Exchanges: 3 1/2 vegetable, 2 1/2 medium-fat protein, 2 fat, 1/2 fat-free dairy