Chickpea Salad Sandwich
Mouthwatering Chickpea Salad Sandwiches are the best for a quick lunch. A family favorite and ready in 15 minutes.
Servings: 3
Equipment
- large mixing bowl
- fork or potato masher
Ingredients
- 1 -15 oz cans chickpeas, drained
- 2 Tbsp celery, minced
- 1 Tbsp capers with brine
- 2 Tbsp dijon mustard
- 2 Tbsp mayonnaise
- 3 Tbsp tahini, well stirred
- 4 large olives, diced
- ¼ cup tomatoes, chopped *optional
- 1 Tbsp lemon juice, fresh squeezed
Seasonings
- ½ tsp garlic powder
- ½ tsp dried basil
- ½ tsp dried dill
- ½ tsp paprika
- ¼ tsp salt *add more to taste
Garnish & Sandwich
- 2 Tbsp fresh parsley
- ⅓ cup fresh greens
- 4 slices sandwich bread
- 2 green onions, chopped
- avocado, sliced
Instructions
- In a large bowl, add the canned, drained chickpeas. Next, mash them with a fork. I like to mash them, but still keep that chunky texture, this is up to you! Next, add in all the other chickpea salad ingredients; celery, seasoning, capers, olives, dijon, mayo, tahini, tomatoes, lemon juice.
- Mix the ingredients well, taste and adjust salt if needed garnish with diced green onions and parsley. Toast the bread, add mixed greens and chickpea salad mix, top with sliced avocado and enjoy.
Notes
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- Mash the chickpeas to your liking. You can make this chickpea salad sandwich very mashed for a more smooth texture, I prefer them to be more textured and in chunks.
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- Customize flavor. Add more salt, dijon or more mayo to adjust flavors. You can also swap out herbs like cilantro and fresh basil for a different fresh flavor.
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- Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Serving: 0.75cup of salad on bread | Calories: 339kcal | Carbohydrates: 28g | Protein: 7g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 4mg | Sodium: 721mg | Potassium: 233mg | Fiber: 8g | Sugar: 3g | Vitamin A: 411IU | Vitamin C: 8mg | Calcium: 128mg | Iron: 3mg