Mashed chickpeas, piles of veggies, and a mayo free creamy base make this vegan mashed chickpea salad sandwich the perfect all in one recipe!
Drain the can of chickpeas, reserving the juice.
Put almonds, carrots, celery, pickles and dill into a food processor. Chop into small pieces and put into a large bowl.
Next add the chickpeas into the food processor and pulse until chunky. Take out all but 1/4 cup and add to the bowl.
Puree the leftover chickpeas into a paste.
Add the chickpea paste, pickle juice, lemon juice, salt, garlic powder and pepper into the bowl and mix well.
Add the reserved chickpea brine (you can store the rest for future use), and beat with a stand mixer (with whisk attachment) or beater until it begins to get thick and creamy. You can drizzle a bit of oil here if you want an extra creamy result.
Add it to the bowl and fold into the mixture.
Serve on bread with cucumbers, tomatoes and lettuce!
Tips to prep ahead: