Chickpea Salad Sandwich – Spoon Fork Bacon


A simple and flavor packed recipe for a Chickpea Salad Sandwich! This vegan friendly, dairy free dreamboat of a sandwich is hearty and can be made in just 10 minutes! It’s the perfect busy day lunch!

A chickpea salad sandwich cut in half on a surface.

I love this vegan chickpea salad sandwich. When I’m craving something in the middle of the day that’s hearty and delicious, but won’t make me crash, I usually turn to this very tasty (and vegan!) sandwich and it always hits the spot! If you love chicken salad sandwiches, we know you’ll love this plant based version!

I love the flavor and texture of this chickpea salad (or garbanzo beans salad) so much and it’s just a bonus that the mixture goes so well in a sandwich. I also love how customizable this recipe is based on personal preferences!

Why This is the BEST Chickpea Salad Sandwich!

  • Our recipe is vegetarian and vegan friendly, plant-based and dairy-free!
  • It’s loaded with so much flavor!
  • Our recipe is quick and easy – it only takes 10 minutes to make!
  • It’s easily customizable based on your personal preference!
A whole chickpea sandwich with avocado.

How to Make Our Chickpea Salad Sandwich

Process

CHICKPEA SALAD

Ingredients to make a chickpea salad sandwich.
  1. Place water, tahini, lemon juice, garlic, oil, salt, and pepper into a mixing bowl and whisk together.
  1. In another mixing bowl add the canned chickpeas and mash with a potato masher or the back of a fork until coarsely mashed.
  1. Add tahini sauce, shallots, carrot, and green onions (if using) to the mashed chickpeas and fold together until fully combined. Adjust salt and pepper if needed.
Chickpea salad sandwich mixed together in a bowl.

SANDWICH ASSEMBLY

Chickpea salad sandwich ingredients.
  1. Place some iceberg lettuce over a slice of lightly toasted bread.
  2. Scoop some chickpea salad onto a slice of toasted sandwich bread.
  1. Top with some tomato slices and sliced avocado.
  1. Gently press another slice of toasted bread over the sandwich. Slice in half and serve.
Chickpea salad sandwich cut in half.

Our Favorite Variations

We love that there are so many ways this sandwich can be made based on personal preference. Some of our favorite variations are below:

  • Add fresh herbs to your chickpea salad mixture! Fresh herbs add a bright pop of flavor to this salndwich. We love adding some sliced chives, minced tarragon, minced thyme, torn basil leaves, or some fresh dill.
  • Make a different binding mix if tahini isn’t your taste. You can go with the classic mayo (or vegan mayo), apple cider vinegar mixture (3 1/2 tablespoons mayonnaise, 1 1/2 teaspoons apple cider vinegar, 1 teaspoon dijon mustard (optional), 1/2 teaspoon poppyseeds (optional), and a large pinch of salt and pepper). We also love using a mixture of 1/2 mashed avocado, 2 teaspoons lemon juice, and a large pinch of salt and pepper for another binding option. Delicious!
  • Add more things like veggies and protein to the chickpea salad mixture. We’ve kept our mixture simple for this recipe so the chickpeas really take center stage, but we also love adding in some diced apple, finely chopped celery or diced red bell pepper to the mixture. We also love stirring in some wilted spinach for added fiber or even a chopped boiled egg into the mix for even more protein to make it a chickpea and egg salad sandwich!
  • Turn the chickpea sandwich into a salad! We often enjoy just taking the chickpea salad mixture and scooping it over a bed of arugula, halved cherry tomatoes and sliced cucumbers (like you would with tuna salad or chicken salad). It’s such a good on the go lunch that keeps you fueled up for the afternoon!

More Fixing Options!

  • spring mix or other mixed greens
  • sprouts or micro-greens
  • sliced cucumbers
  • crumbled cheese in the chickpea mixture or sliced cheese in the sandwich
  • potato chips – for extra crunch!
  • smear of spicy or herb mayo on the slices of bread
  • sliced dill pickles
  • thinly sliced red onion or pickled red onions

Make Ahead Instructions

The chickpea salad mixture can be made up to 3 days in advance. Store in an airtight container in the refrigerator until ready to use. When ready to use, adjust consistency, if needed, with 1 to 2 tablespoons water stirred into the mix and re-season with a little more salt and pepper.

The sandwich can be made up to 1 day in advance. Store the sandwich in a fitted, airtight container or tightly in foil. Place wrapped sandwich in the refrigerator until ready to enjoy.

Close up on a chickpea salad sandwich cut in half.

More Delicious Vegan/Plant-Based Recipes You Will Love

Chickpea salad sandwich cut in half.

Chickpea Salad Sandwich

A simple and flavor packed recipe for a Chickpea Salad Sandwich! This vegan friendly, dairy free dreamboat of a sandwich is hearty and can be made in just 10 minutes! It’s the perfect busy day lunch!

PRINT RECIPE

Servings: 4

  INSTRUCTIONS  

chickpea salad

  • Place water, tahini, lemon juice, garlic, oil, salt, and pepper into a mixing bowl and whisk together.

  • In another mixing bowl add the chickpeas and mash with a potato masher or the back of a fork until coarsely mashed.

  •   Add tahini sauce, shallots, carrot, and green onion (if using) to the mashed chickpeas and fold together until fully combined. Adjust salt and pepper if needed.

sandwich assembly

  • Scoop some chickpea salad onto a slice of toasted sandwich bread.

  • Top with some iceberg lettuce, tomato slices and sliced avocado. Gently press another slice of toasted bread over the sandwich. Slice in half and serve.

  NOTES  

**Servings and Nutritional Information Only Pertains to Chickpea Salad** Make Ahead Instructions The chickpea salad mixture can be made up to 3 days in advance. Store in an airtight container in the refrigerator until ready to use. When ready to use, adjust consistency, if needed, with 1 to 2 tablespoons water stirred into the mix and re-season with a little more salt and pepper. The sandwich can be made up to 1 day in advance. Store the sandwich in a fitted, airtight container or tightly in foil. Place wrapped sandwich in the refrigerator until ready to enjoy.

Calories: 272kcal Carbohydrates: 35g Protein: 12g Fat: 11g Saturated Fat: 1g Polyunsaturated Fat: 4g Monounsaturated Fat: 4g Sodium: 600mg Potassium: 434mg Fiber: 9g Sugar: 6g Vitamin A: 1344IU Vitamin C: 11mg Calcium: 81mg Iron: 4mg

CUISINE: American

COURSE: lunch, main dish

DIET : Vegan, Vegetarian



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