Chickpea Salad Sandwich
This Chickpea Salad Sandwich features a creamy chickpea filling packed with fresh veggies and herbs. Serve it on toasted bread with lettuce, tomato, and onion for a hearty, flavorful, and nutritious meal.
Servings: 4 sandwiches
Cost: $6.83
Equipment
Ingredients
- 1 (15-ounce) can chickpeas drained, rinsed, and dried
- 1/2 cup mashed avocado
- 1 lemon
- 1 tablespoon olive oil
- 1/4 cup thinly sliced green onions
- 1/4 cup finely chopped cilantro
- 1 teaspoon Dijon-style mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon onion powder
- 1/8 teaspoon pepper
- 8 slices whole-grain bread
- Serving suggestions see note 1
Instructions
- Zest lemon with a zester to get 1/2 teaspoon zest. Juice the lemon using a citrus juicer to get 2 tablespoons lemon juice. Pulse the drained, rinsed, and dried chickpeas through the food processor until broken up and fairly chunky (see note 2). Transfer to a medium bowl. Add in the remaining ingredients, including lemon juice and zest, and mix to combine. Taste and adjust seasonings to personal preference.
- Toast bread. Add lettuce to one side and a generous amount of the chickpea filling on top. Add your sandwich favorites; I love sliced Roma tomatoes, red onion, and bread and butter pickles. Add the other slice of toast on top and enjoy immediately!
Video
Notes
Note 1: I love adding thinly sliced Roma tomatoes, green leaf lettuce, thinly sliced red onion, and bread and butter pickles to this sandwich!
Note 2: Alternatively, use a potato masher or the back of a fork to smash the chickpeas.
Nutrition Note: The nutritional information includes only the chickpea filling as sandwich bread and fillings will vary.
Storage: Keep filling in an airtight container in the fridge for up to 5 days.
Nutrition
Serving: 1serving | Calories: 245kcal | Carbohydrates: 33g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Sodium: 25mg | Potassium: 443mg | Fiber: 10g | Sugar: 6g | Vitamin A: 188IU | Vitamin C: 8mg | Calcium: 63mg | Iron: 3mg