Chickpea Salad Sandwich
This simple chickpea salad sandwich is the perfect easy lunch recipe—soft seeded bread, creamy chickpea filling, and plenty of crunchy veggies. This sandwich is super-healthy but also incredibly satisfying. And you can make the filling in advance and keep it in the fridge for up to 3 days, making it even easier to prep.
Servings: 2 sandwiches
For the chickpea salad:
- 1 can chickpeas (15-ounce or 1 1/2 cups of cooked chickpeas - rinsed and drained)
- 1/4 cup red onion (chopped)
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon capers
- 1 rib celery (chopped)
- 2 tablespoons tahini (see note 1)
- salt (to taste)
- pepper (to taste)
For the sandwich:
- 4 slices bread
- julienne carrots
Add all the chickpea salad ingredients in a bowl and mash with a masher or a fork until you reach a creamy consistency (alternatively, place all the ingredients in a food processor and pulse until combined, making sure not to puree the filling too much). Taste and adjust seasoning as needed.
Assemble the chickpea salad sandwich: spread the chickpea salad on the bottom slice, top it with the veggies, season with a bit of salt and pepper, press with the other slice of bread, and enjoy!
Note 1: You can sub the tahini with the same amount of vegan mayo or hummus.
Note 2: You can store the chickpea salad in an airtight container in the fridge for up to 3 days.
*Nutrition information is a rough estimate.
Calories: 405kcal | Carbohydrates: 61g | Protein: 19g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 668mg | Potassium: 350mg | Fiber: 13g | Sugar: 4g | Vitamin A: 377IU | Vitamin C: 8mg | Calcium: 141mg | Iron: 4mg