Chickpea Salad Sandwich
This quick recipe makes simple canned chickpeas into a bold and hearty vegetarian meal. Chickpeas are mashed in a creamy, rich lemon-tahini dressing, then mixed with crunchy celery and scallions for fresh bite. Earthy alfalfa sprouts, crisp lettuce, creamy avocado and sweet tomatoes bring contrasting textures and flavors to the sandwich. The chickpea salad can be made a few hours ahead and kept refrigerated. Any leftover salad makes a tasty dip served with tortilla chips or crackers. For a vegan alternative, omit the cheese for sandwiches that still boast layers of flavor.
- Total:
- Serves: 4 persons
Ingredients
- 6tablespoons extra-virgin olive oil
- 6tablespoons tahini
- 3tablespoons fresh lemon juice
- ½teaspoon grated garlic
- Kosher salt and pepper
- 2(15-ounce) cans chickpeas, rinsed and drained
- ½cup finely chopped celery
- ½cup finely chopped scallions
- ½cup freshly grated Parmigiano-Reggiano
- 8slices multigrain sandwich bread
- Mayonnaise, as needed
- 8butter lettuce leaves
- 1(packed) cup alfalfa sprouts
- 1avocado, thinly sliced
- 1large tomato, thinly sliced
Instructions
Step 1
In a large bowl, combine oil, tahini, lemon juice and garlic. Season with salt and pepper, then whisk until well combined. Add chickpeas and mash with the back of a fork or spoon until chunky. Add celery, scallions and cheese, and mix well. Season with salt and pepper.Step 2
Spread one side of each bread slice with mayonnaise. On 4 slices of bread, divide lettuce, alfalfa and avocado, then top with some of the chickpea salad and tomatoes. Close sandwiches and serve. (Sandwiches may sit at room temperature for 1 to 2 hours before serving.)