Chickpea Salad Sandwich | SaraTasty
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Chickpea Salad Sandwich

Chickpea Salad Sandwich
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Why You’ll Love This Recipe

  • Quick and Easy: Ready in 15 minutes with no cooking required.

  • Nutritious: Packed with fiber and plant-based protein from chickpeas.

  • Customizable: Adjust ingredients to suit your taste preferences.

  • Versatile: Enjoy it as a sandwich, wrap, or salad topping.​

Ingredients

  • 1 can (15 oz) chickpeas, drained and mashed

  • 2 tablespoons tahini, well stirred

  • 2 tablespoons mayonnaise

  • 2 tablespoons Dijon mustard

  • 1 tablespoon lemon juice

  • ½ teaspoon garlic powder

  • ½ teaspoon dried dill

  • ½ teaspoon dried basil

  • ½ teaspoon paprika

  • ¼ teaspoon salt (adjust to taste)

  • 2 tablespoons celery, finely chopped

  • 2 tablespoons capers, drained

  • 4 slices of bread (your choice)

  • Mixed greens (e.g., spinach, arugula)

  • 1 avocado, sliced

  • Optional: tomatoes, cucumbers, olives, green onions​

Instructions

  1. Prepare the Chickpea Salad: In a large bowl, mash the drained chickpeas with a fork or potato masher, leaving some chunks for texture.

  2. Mix Ingredients: Add tahini, mayonnaise, Dijon mustard, lemon juice, garlic powder, dried dill, dried basil, paprika, and salt to the mashed chickpeas. Stir until well combined.

  3. Add Vegetables and Garnishes: Fold in chopped celery and capers. Taste and adjust seasoning if needed.

  4. Assemble the Sandwich: Toast the bread slices if desired. Spread the chickpea salad mixture evenly on two slices of bread.

  5. Add Greens and Avocado: Top with mixed greens and sliced avocado. Optionally, add tomatoes, cucumbers, olives, or green onions for extra flavor and crunch.

  6. Serve: Place the remaining bread slices on top, cut the sandwich in half, and serve immediately.​

Tips and Variations

  • Texture Preference: Mash the chickpeas to your desired consistency—smooth or chunky.

  • Flavor Adjustments: Add more Dijon mustard, lemon juice, or herbs to enhance the flavor.

  • Make It Gluten-Free: Use gluten-free bread or serve the chickpea salad in lettuce wraps.

  • Vegan Option: Ensure the mayonnaise is plant-based and use a vegan-friendly bread.​

Storage

  • Refrigeration: Store leftover chickpea salad in an airtight container in the refrigerator for up to 4 days.

  • Freezing: For longer storage, freeze the chickpea salad mixture (without avocado) for up to 2 months. Thaw in the refrigerator before using.​

Conclusion

This Chickpea Salad Sandwich is a delightful combination of creamy, tangy, and savory flavors, all packed into a nutritious and satisfying meal. Whether you’re looking for a quick lunch, a light dinner, or a versatile sandwich option, this recipe is sure to become a favorite in your meal rotation. With its customizable ingredients and easy preparation, it’s a perfect choice for anyone seeking a healthy and delicious vegetarian dish.

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Chickpea Salad Sandwich

Chickpea Salad Sandwich

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  • Author: Chef Sara
  • Total Time: 15 minutes
  • Yield: 2 sandwiches
  • Diet: Vegan
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Description

Chickpea Salad Sandwich is a nutritious, flavorful, and easy-to-make meal that’s perfect for a quick lunch or light dinner. Packed with plant-based protein, fiber, and savory ingredients, it’s a delicious vegetarian option that can be prepared in just 15 minutes. Enjoy it as a sandwich, wrap, or salad topping!

Ingredients

1 can (15 oz) chickpeas, drained and mashed

2 tbsp tahini, well stirred

2 tbsp mayonnaise

2 tbsp Dijon mustard

1 tbsp lemon juice

½ tsp garlic powder

½ tsp dried dill

½ tsp dried basil

½ tsp paprika

¼ tsp salt (adjust to taste)

2 tbsp celery, finely chopped

2 tbsp capers, drained

4 slices of bread (your choice)

Mixed greens (e.g., spinach, arugula)

1 avocado, sliced

Optional: Tomatoes, cucumbers, olives, green onions

Instructions

  • Prepare the Chickpea Salad:
    In a large bowl, mash the drained chickpeas with a fork or potato masher, leaving some chunks for texture.

  • Mix Ingredients:
    Add tahini, mayonnaise, Dijon mustard, lemon juice, garlic powder, dried dill, dried basil, paprika, and salt to the mashed chickpeas. Stir until well combined.

  • Add Vegetables and Garnishes:
    Fold in chopped celery and capers. Taste and adjust seasoning if needed.

  • Assemble the Sandwich:
    Toast the bread slices if desired. Spread the chickpea salad mixture evenly on two slices of bread.

  • Add Greens and Avocado:
    Top with mixed greens and sliced avocado. Optionally, add tomatoes, cucumbers, olives, or green onions for extra flavor and crunch.

  • Serve:
    Place the remaining bread slices on top, cut the sandwich in half, and serve immediately.

Notes

Tips and Variations:

Texture Preference: Mash the chickpeas to your desired consistency—smooth or chunky.

Flavor Adjustments: Add more Dijon mustard, lemon juice, or herbs to enhance the flavor.

Make It Gluten-Free: Use gluten-free bread or serve the chickpea salad in lettuce wraps.

Vegan Option: Ensure the mayonnaise is plant-based and use a vegan-friendly bread.

Storage:

Refrigeration: Store leftover chickpea salad in an airtight container in the refrigerator for up to 4 days.

Freezing: For longer storage, freeze the chickpea salad mixture (without avocado) for up to 2 months. Thaw in the refrigerator before using.

  • Prep Time: 15 minutes
  • Category: Lunch, Snack
  • Method: No-Bake
  • Cuisine: Vegetarian

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