Description
A quick and flavorful Chickpea Salad Sandwich packed with creamy tahini, zesty Dijon mustard, fresh vegetables, and wholesome chickpeas. Perfect for a nutritious vegetarian lunch or light dinner, this recipe comes together in just 15 minutes and offers a delicious alternative to traditional deli sandwiches.
Ingredients
Scale
Chickpea Salad
- 1 can (15 oz) chickpeas, drained and mashed
- 2 tbsp tahini, well stirred
- 2 tbsp mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp lemon juice
- ½ tsp garlic powder
- ½ tsp dried dill
- ½ tsp dried basil
- ½ tsp paprika
- ¼ tsp salt (adjust to taste)
- 2 tbsp celery, finely chopped
- 2 tbsp capers, drained
Sandwich Assembly
- 4 slices of bread (your choice)
- Mixed greens (e.g., spinach, arugula)
- 1 avocado, sliced
- Optional: Tomatoes, cucumbers, olives, green onions
Instructions
- Prepare the Chickpea Salad: In a large bowl, mash the drained chickpeas using a fork or potato masher until mostly smooth but still with some texture.
- Mix Ingredients: Add tahini, mayonnaise, Dijon mustard, lemon juice, garlic powder, dried dill, dried basil, paprika, and salt to the mashed chickpeas. Stir thoroughly until all ingredients are well combined and creamy.
- Add Vegetables and Garnishes: Fold in the finely chopped celery and drained capers evenly throughout the chickpea mixture. Taste the salad and adjust seasoning with more salt or lemon juice if desired.
- Assemble the Sandwich: Optionally toast the bread slices to your liking. Spread the chickpea salad mixture evenly over two slices of bread.
- Add Greens and Avocado: Layer mixed greens and sliced avocado on top of the chickpea salad. For additional flavor and crunch, add optional tomatoes, cucumbers, olives, or green onions as desired.
- Serve: Top with the remaining bread slices, cut the sandwiches in half, and serve immediately for best freshness and texture.
Notes
- You can substitute mayonnaise with vegan mayo to make it vegan-friendly.
- For gluten-free option, use gluten-free bread.
- Adjust the garlic powder and spices to your taste preference.
- Adding a dash of hot sauce or cayenne pepper can provide a spicy kick.
- Leftover chickpea salad can be refrigerated in an airtight container for up to 2 days.
