Name: Chickpea Salad Sandwiches
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 1½ cups cooked chickpeas, drained and rinsed; 2 tablespoons tahini; 1 teaspoon Dijon mustard; ½ garlic clove; 1 teaspoon capers; 1 green onion, chopped; 2 tablespoons chopped cilantro; 2 tablespoons fresh lemon juice; Sea salt and freshly ground black pepper, to taste; Handful of thin green beans, trimmed; 1 soft baguette, sliced in half; 8 to 10 Kalamata olives, pitted and sliced in half; Thinly sliced red onion, rinsed and dried; Vegan mayo (or regular mayo), for spreading; ¼ English cucumber, thinly sliced; 1 radish, thinly sliced; 6 to 8 fresh basil leaves

why make this recipe

Chickpea Salad Sandwiches are a delicious and healthy option for lunch. They are packed with protein, fiber, and flavor, making them a perfect choice for both vegetarians and meat lovers. This sandwich is not only nutritious but also quick and easy to prepare. Whether you are looking for a light meal or a filling snack, this recipe can satisfy your hunger.

how to make Chickpea Salad Sandwich

Ingredients:

1½ cups cooked chickpeas, drained and rinsed
2 tablespoons tahini
1 teaspoon Dijon mustard
½ garlic clove
1 teaspoon capers
1 green onion, chopped
2 tablespoons chopped cilantro
2 tablespoons fresh lemon juice
Sea salt and freshly ground black pepper, to taste
Handful of thin green beans, trimmed
1 soft baguette, sliced in half
8 to 10 Kalamata olives, pitted and sliced in half
Thinly sliced red onion, rinsed and dried
Vegan mayo (or regular mayo), for spreading
¼ English cucumber, thinly sliced
1 radish, thinly sliced
6 to 8 fresh basil leaves

Directions:

Make the chickpea salad: In a food processor, combine the chickpeas, tahini, Dijon mustard, garlic, capers, green onions, cilantro, lemon juice, and a pinch of salt and pepper. Pulse until the mixture is combined but not pureed. Taste and adjust seasoning if needed.
Blanch the green beans: Bring a small pot of salted water to a boil. Place a bowl of ice water nearby. Drop the green beans into the boiling water for 1½ minutes. Then, scoop them into the ice water to stop the cooking. Once cool, drain and pat dry, then chop into 1-inch pieces.
Assemble the sandwiches: Spread the chickpea salad on one side of the baguette. Press the chopped green beans into the chickpea salad. Top with the sliced Kalamata olives and red onion. Spread mayo on the other half of the baguette and add the sliced cucumbers, radishes, and basil. Season with salt and pepper to taste. Press both halves together, slice, and enjoy!

how to serve Chickpea Salad Sandwich

Serve the Chickpea Salad Sandwich fresh, with a side of mixed greens or some crunchy chips. They are best enjoyed immediately after assembly for the freshest taste and texture.

how to store Chickpea Salad Sandwich

To store, wrap any leftover sandwich tightly in plastic wrap or foil and place it in the refrigerator. It’s best to consume the sandwich within a day. If you have leftover chickpea salad, store it in an airtight container in the fridge for up to three days.

tips to make Chickpea Salad Sandwich

You can adjust the spices and herbs to your taste.
For added crunch, include toppings like shredded carrots or sliced bell peppers.
If you want a heartier sandwich, consider adding avocado or sliced tofu.

variation

You can make this sandwich gluten-free by using gluten-free bread or lettuce wraps instead of baguette. For a spicy kick, add some chopped jalapeños or spicy mustard to the chickpea salad.

FAQs

1. Can I use canned chickpeas for this recipe?
Yes, canned chickpeas are a great time-saver. Just be sure to drain and rinse them before using.

2. Is there a substitute for tahini?
If you do not have tahini, you can use peanut butter or almond butter, but keep in mind it will change the flavor slightly.

3. Can I make the chickpea salad ahead of time?
Yes, you can prepare the chickpea salad a day in advance. Just store it in an airtight container in the refrigerator until you’re ready to use it.