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.
Ingredients
- 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))
- 4 slices bread
- lettuce
- microgreens
- julienne carrots
- cucumber
Directions
- 1
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.
- 2
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!