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A vegetarian riff on a classic chicken salad sandwich, this chickpea version is very lunch-friendly. Use yogurt instead of mayo for a hit of healthy probiotics. Layer a sandwich with red leaf lettuce, sprouts, or thinly sliced cabbage—your pick! Or skip the bread altogether and enjoy it on top of or alongside a green salad. Quick, easy, and delicious.

Gallery

Read the full recipe after the video.

Recipe Summary

hands-on:
10 mins
total:
10 mins
Yield:
2 (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coarsely mash chickpeas in a large bowl with a fork. Stir in celery, parsley, mayonnaise, shallot, lemon juice, Dijon, salt, and several grinds black pepper.

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  • Spread 1 side of toasted bread slices with desired amount of mayonnaise and Dijon. Place 1 lettuce leaf on each of 2 bread slices. Top with chickpea salad, and cover with remaining bread slices.

Chef's Notes

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Nutrition Facts

618 calories; fat 18g; saturated fat 2.1g; cholesterol 5.8mg; carbohydrates 92.6g; sugars 16.4g; protein 26.6g; sodium 1404.1mg; fiber 15.1g.
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