Chickpea Salad Sandwiches with German-Style Potato Salad
In my mind, springtime and sandwiches go hand in hand. They’re fresh and quick and are perfect for both large gatherings and small meals at home. Egg Salad is a classic (check out this Avocado Egg Salad recipe) for sure, but Chickpea Salad is quickly becoming a new favorite—it uses basically all the same ingredients as egg salad and is just as tasty.
To go with these Chickpea Salad Sandwiches, I whipped up another springtime classic: potato salad. This is a German-style potato salad with a light, flavorful dressing. Allow it to chill in the fridge for a few hours for optimum marinaded perfection. Both of these dishes are guaranteed to make an appearance at one of our pool parties this year! Side note—they’re both 100% vegan.
1 can chickpeas, drained
1/4 c. (Loosely packed) sweet & hot peppers
2 T. Light mayonnaise
1 1/2 t. apple cider vinegar
2 t. Fresh dill, chopped
1/4 t. turmeric
1/4 t. garlic powder
2 lbs. new potatoes, cut into quarters
1 red onion, diced
4 garlic cloves, minced
2 T. olive oil + 1/4 c.
1/4 c. White wine vinegar
Pinch of white sugar
1 T. Dijon mustard + 3 t.
1/4 c. fresh parsley, chopped
2 T. capers, chopped
Salt & pepper, to taste
Bread and toppings (we used shredded carrots, spinach and red cabbage)
1) Bring a large pot of water to a boil and add the potatoes, cooking until they’re fork tender (about 12-14 minutes). Remove from heat and drain.
2) While the potatoes are boiling, dice the red onion and mince four garlic cloves. Heat two tablespoons olive oil in a pan over medium-high heat. Add half of the onion (set aside the other half) and all of the garlic cloves and sauté until the onions are super translucent and start to smell a bit sweet.
3) Add the potatoes, onions and garlic to a large bowl. Add 1/4 c. white wine vinegar, 1/4 c. olive oil, a pinch of white sugar, 1 tablespoon Dijon mustard, about 1/4 c. chopped fresh parsley and two tablespoons chopped capers. Season well with salt and pepper and stir to combine. You can serve warm immediately, but I suggest covering it and placing it in the fridge for a few hours to marinade.
4) Drain the chickpeas and add them to a food processor with the sweet & hot peppers. Purée until mostly smooth (you’ll want to leave some chunks). Use a spatula to scrape the chickpea mixture into a bowl. Stir in the mayonnaise, apple cider vinegar, fresh dill, turmeric, garlic powder, remaining red onion and 3 teaspoons Dijon mustard. Season with salt and pepper and stir well to combine.
5) Toast your bread if you’d like, spread on the chickpea salad, add your toppings and enjoy with the potato salad!