Recipe Collection
Chickpea Salad Sandwich
If you’re trying to eat more plant-based meals but love sandwiches, try this! Chickpeas deliver on protein and fiber, while melding with the flavors of a creamy dressing.
Ingredients:
- 2 (15 ounce) cans chickpeas, rinsed
- 1/4 cup mayonnaise
- 1/4 plain low-fat yogurt
- 1 Tablespoon lemon juice
- Salt & pepper
- 1 celery rib, minced
- 1/3 cup dill pickle slices, patted dry and chopped fine
- 1/2 small red onion, chopped fine
- 2 Tablespoons minced herbs of choice, parsley, dill or tarragon
- 2 cups baby spinach, about 2 ounces
- 1 tomato, sliced thin
- 12 slices hearty 100% whole-grain sandwich bread
Directions:
-
Process 3/4 cup chickpeas, mayonnaise, yogurt, lemon juice and 1/4 teaspoon salt in food processor about 30 seconds or mash by hand until smooth. Scrape down sides as needed.
-
Add remaining chickpeas to food processor and pulse until coarsely chopped with some larger pieces remaining, about 4 pulses. By hand, smash remaining chickpeas on a cutting board with flat edge of a large knife.
- Combine chickpea mixture, celery, pickles, onion and parsley in a large bowl and season with salt & pepper, tasting to check.
- Spread chickpea mixture over 6 slices of bread, top with tomatoes and spinach. Top with remaining slices of bread & serve.
Source: America’s Test Kitchen Nutritious Delicious