Chickpea Salad Sandwich
This chickpea salad sandwich is a delicious and nutritious option for those seeking a healthy, vegan meal. Packed with protein and flavor, it makes for an easy chickpea sandwich recipe that’s perfect for lunch or meal prep. Try this Mediterranean chickpea salad for a quick and satisfying bite!
Ingredients
- 1½ cups cooked chickpeas, drained and rinsed
- 2 tablespoons tahini
- 1 teaspoon Dijon mustard
- ½ clove garlic
- 1 teaspoon capers
- 1 piece green onion, chopped
- 2 tablespoons chopped cilantro
- 2 tablespoons fresh lemon juice
- Sea salt and freshly ground black pepper
- Handful thin green beans, trimmed
- 1 piece soft baguette, sliced in half
- 8 to 10 pieces Kalamata olives, pitted and sliced in half
- Thinly sliced red onion, rinsed and dried
- Vegan mayo (or regular mayo), for spreading
- ¼ piece English cucumber, thinly sliced
- 1 piece radish, thinly sliced
- 6 to 8 pieces fresh basil leaves
Instructions
- Make the chickpea salad: In a food processor, combine chickpeas, tahini, Dijon mustard, garlic, capers, green onion, cilantro, lemon juice, and a pinch each of salt and pepper. Pulse until the mixture is combined but still slightly chunky. Taste and adjust seasoning.
- Blanch the green beans: Bring a small pot of salted water to a boil. Prepare a bowl of ice water nearby. Drop the green beans into the boiling water and cook for 1½ minutes. Quickly transfer them to the ice water. Once cool, pat dry and chop into 1-inch pieces.
- Assemble the sandwich: Spread the chickpea salad on one side of the baguette. Gently press the chopped green beans into the salad. Layer the olives and red onion slices on top. Spread vegan mayo on the other half of the baguette, then layer with cucumber, radish, and fresh basil leaves. Add a sprinkle of salt and pepper. Assemble, slice, and serve!