Chickpea Salad Sandwich with Chive Blossoms

I cannot often enough extol the virtues of JustMayo. Although the original plain flavor tastes great, and is very versatile, garlic mayo is my current favorite.

And if you have garlic mayo from Hampton Creek (makers of JustMayo), you can make this wonderful salad.

1 C cooked chickpeas, drained
1/2 peas
2 – 3 Tbsp garlic JustMayo
salt & pepper to taste
a sprinkling of chive blossoms
4 slices of bread, lightly toasted
baby romaine

Mix mayo with chickpeas, stir in peas being careful not to crush them. Season to taste with salt and pepper. Gently fold in chive blossoms. You can eat the salad as-is, or make a sandwich with lightly toasted bread and baby romaine, or your favorite sandwich greens.

Eat it and love it.

19 thoughts on “Chickpea Salad Sandwich with Chive Blossoms

  1. Beautiful! We need to have a taste test someday soon. You bring the Hampton Garlic Mayo and I’ll whip up my new fave; coconut mayo with garlic and curry powder. Oh my!

      • OH my Mumra that sounds incredible!!

        HI K!! long time no type LOL

        Love this idea for the blossoms – so beautiful too!! We went camping over the 4th and took chick pea (chicken), tofu (eggy), AND your jackfruit (tuna) salads with us – yummy and a couple of people tasted the ‘tuna’ and said they liked it – I think they were being polite because their taste buds can’t taste until they drop the meat & cheese LOL

        AND we all share cooking… 1 couple will do dinner and breakfast then another couple dinner and breakfast then another – we got Saturday night and Sunday morning – I made Chicken Chimmies and I think for the most part they liked them – one young man had TWO of them after the fireworks – and they were even cold!! LOL I was impressed LOL. Breakfast…BIG fail…tried bringing frozen pancake batter… ugh…what a disaster… next year vegan french toast – I did that for David and I one morning of meats and it was so yummy. Hope you had a great holiday – loved all the posts too!! Never knew that about crescent dough…may have to pursue that one LOL ooo an eggy bake using crescent dough…hmmmm
        <3 <3 <3

        • Haha, well, at least you had fun!!! Pancakes will work if you cook them first and then freeze, then just reheat on the skillet 🙂 But really, if you have the option of French toast…I love French toast!

          Can’t wait to see what you come up with for that crescent dough!

  2. They were just talking this past weekend on that foodie show on NPR about how you can use the blossoms of herbs. They talked about basil, and more, and said how pretty those petite blossoms are, as yours are, and how flavorful they are. Lately, I’ve been mashing canned chickpeas, and adding dill pickle relish, dried chives, dried dill, vegan mayo, yellow mustard, and it turns out so good! I toast Ezekial english muffins and butter them with Earth Balance, and then heap on the chickpea salad and eat open-face with potato chips. Really good!!

    • Haha, I feel so cool now that I know that was on NPR!!! Your chickpea salad sounds awesome, and I bet salty potato chips are the perfect addition. Just thinking about it makes me want to try it right now for a midnight snack 🙂

  3. What a creative combination! I always have chickpeas in my pantry, and my chives are starting to go nuts right about now, so your recipe comes at the perfect time! What a fun way to use some of my already-go-to ingredients. Thanks!

Tell Us Your Thoughts!