Vegetarian Chickpea Rolls
We’re always ready for a no-cook meal that tastes of summer. These vegetarian rolls are made with legumes, lemon, apples and finely chopped celery that brings a burst of freshness and crunchiness to the dish. This recipe has it all. And it’ll especially delight those who love eating snack bar-style sandwiches at the height of […]
Ingredients
- can (19 oz/540 ml) chickpeas, rinsed and drained
- 1/3 cup (75 ml) mayonnaise, plus more for serving
- 1 lemon, zest finely grated
- 1 tbsp (15 ml) lemon juice
- 1 pinch cayenne pepper
- 1 small green apple, cored and cut into small dice
- 1 celery stalk, thinly sliced, plus leaves for serving
- 1/2 small red onion, chopped
- 1/4 cup (10 g) flat-leaf parsley, finely chopped (optional)
- 2 tbsp (30 ml) olive oil
- 8 hot dog buns, toasted
Instructions
- Place the chickpeas in a bowl. Using a potato masher, crush the chickpeas. Add the mayonnaise, lemon zest, lemon juice and cayenne. Mix well. Season with salt and mix well.
- In another bowl, combine the apple, celery, onion, parsley and oil. Season with salt and pepper.
- Spread mayonnaise over the inside of the hot dog buns. Divide the chickpea mixture among the buns. Top with the apple salad and garnish with celery leaves. Serve with raw vegetable crudités or chips.
We’re always ready for a no-cook meal that tastes of summer. These vegetarian rolls are made with legumes, lemon, apples and finely chopped celery that brings a burst of freshness and crunchiness to the dish. This recipe has it all. And it’ll especially delight those who love eating snack bar-style sandwiches at the height of summer.